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Salad Recipes

Roasted Fall Vegetable Salad


Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.

What You Need

  • 1 small butternut squash (2 lb.), peeled, sliced
  • 3 parsnips (3/4 lb.), sliced
  • 1 large red onion, sliced
  • 1 large red pepper, cut into strips
  • 1 clove garlic, minced
  • 1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
  • 10 cups baby spinach leaves
  • 1/4 cup OSCAR MAYER Real Bacon Bits
  • 2 Tbsp. pine nuts, toasted


  1. Heat oven to 450ºF.
  2. Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
  3. Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
  4. Top with bacon, nuts and remaining dressing.
Cooking time (duration)

Prep Time 15min. Total Time 1hr.

Number of servings (yield)

Makes 6 servings, 1-1/2 cups each.




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