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.
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.
Kitchen Tips
Tip 1
Substitute
Substitute toasted coarsely chopped PLANTERS Pecans for the pine nuts.
Tip 2
Substitute
Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil.
Tip 3
Nutrition Bonus
The squash, peppers and spinach in this colorful low-sodium fall salad team up to provide an excellent source of both vitamins A and C. And they provide iron too!
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol less than 5mg
1%
Sodium 310mg
13%
Total Carbohydrates 31g
11%
Dietary Fiber 7g
25%
Sugars 11g
22%
Protein 6g
12%
Vitamin A
170%
Vitamin C
70%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings, 1-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.