Roasted Winter Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Applying high heat to vegetables locks in their natural flavors while caramelizing the outer layers. With little effort and no added sugar, vegetables become beautifully glazed side dishes. Ingredients:
1/2 cup fat-free italian dressing, divided |
1 teaspoon dried rosemary |
3 1/2 teaspoons olive oil, divided |
3/4 teaspoon salt, divided |
1/4 teaspoon ground red pepper |
7 cups cubed peeled acorn squash (about 2 1/2 pounds) |
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 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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.
4. carbo rating: 13
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