Roasted Winter Vegetable Salad

Name: Roasted Winter Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 kilograms cups cubed peeled acorn squash (about; 3 liters mixed baby salad greens; 2 Tbsps balsamic vinegar; 1 teaspoon dried rosemary; 946 milliliters chopped fennel bulb (about 4 small bulbs); 0 teaspoons ground red pepper; 118 milliliters fat-free Italian dressing, divided; 4 teaspoons olive oil, divided; 2 onions, cut into 1/2-inch-thick wedges; 1 teaspoons salt, divided

Roasted Winter Vegetable Salad might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 97 calories. If you have acorn squash, fennel bulb, dressing, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Winter.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Combine 1/4 cup dressing, rosemary, 2 teaspoons olive oil, 1/2 teaspoon salt, and ground red pepper, stirring well with a whisk.

Ingredients you will need

Ground Cayenne Pepper

Olive Oil

Rosemary

Salt

Equipment you will use

Whisk

Combine acorn squash, fennel, and onion in a large bowl.

Ingredients you will need

Acorn Squash

Fennel

Onion

Equipment you will use

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.

Ingredients you will need

Cooking Spray