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Roasted Winter Vegetable Salad Recipe

Roasted Winter Vegetable Salad Recipe

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Ingredients

Count

Nutrition

1119

Calories

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Ingredients:

Serving

1/2 cup fat-free italian dressing, divided
1 tsp dried rosemary
3 1/2 tsp olive oil, divided
3/4 tsp salt, divided
1/4 tsp ground red pepper
7 cups cubed peeled acorn squash (about 2 1/2 lb)
4 cups chopped fennel bulb (about 4 small bulbs)
2 onions, cut into 1/2-inch-thick wedges
cooking spray
12 cups mixed baby salad greens
2 tbsp balsamic vinegar

Directions:

Preheat oven to 450°.
Combine 1/4 cup dressing, rosemary, 2 teaspoons olive oil, 1/2 teaspoon salt, and ground red pepper, stirring well with a whisk. Combine acorn squash, fennel, and onion in a large bowl. Add dressing mixture, 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.
Place salad greens in a bowl. Add 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.
Carbo rating: 13

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1119.09 Kcal (4685 kJ)
Calories from fat	960.96 Kcal
		% Daily Value*
Total Fat	106.77g	164%
Cholesterol	98.19mg	33%
Sodium	2397.47mg	100%
Potassium	630.69mg	13%
Total Carbs	31.67g	11%
Sugars	19.15g	77%
Dietary Fiber	3.27g	13%
Protein	6.42g	13%
Vitamin C	15.3mg	25%
Iron	1.3mg	7%
Calcium	137.9mg	14%

Amount Per 100 g
Calories	279.11 Kcal (1169 kJ)
Calories from fat	239.67 Kcal
		% Daily Value*
Total Fat	26.63g	164%
Cholesterol	24.49mg	33%
Sodium	597.94mg	100%
Potassium	157.3mg	13%
Total Carbs	7.9g	11%
Sugars	4.78g	77%
Dietary Fiber	0.81g	13%
Protein	1.6g	13%
Vitamin C	3.8mg	25%
Iron	0.3mg	7%
Calcium	34.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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