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Roasted Fall Vegetable Salad

Prep Time
Total Time

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

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.

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What You Need

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Make It

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

Special Equipment Needed


Substitute toasted coarsely chopped PLANTERS Pecans for the pine nuts.


Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil.


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

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

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!

Nutritional Information

Serving Size Makes 6 servings, 1-1/2 cups each.
Calories 190
Total fat 6g
Saturated fat 1g
Cholesterol 3.3333mg
Sodium 310mg
Carbohydrate 31g
Dietary fiber 7g
Sugars 11g
Protein 6g
% Daily Value
Vitamin A 290 %DV
Vitamin C 70 %DV
Calcium 8 %DV
Iron 15 %DV

* 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.

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