12 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine 1/4 cup salad dressing, 2 teaspoons olive oil, 1/2 teaspoon salt, fennel bulb, and next 4 ingredients in a large bowl, tossing to coat. Spread vegetable mixture evenly in a roasting pan coated with cooking spray. Roast at 450° for 45 minutes or until vegetables are tender, stirring occasionally. Set aside.

Step 3

Place salad greens in a large bowl. Add remaining 1/4 cup salad dressing, 1 1/2 teaspoons olive oil, 1/4 teaspoon salt, and balsamic vinegar; toss well. Add roasted vegetable mixture, tossing gently.

Oxmoor House Healthy Eating Collection

Ratings & Reviews


March 01, 2016
Great Flavors.....The roasted veggies were roasted too much and we only cooked 30 minutes.