Roasted Winter Vegetable Salad

• 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

1. Preheat oven to 450u0b0.
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 450u0b0 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

italian dressing, rosemary, olive oil, salt, ground red pepper, acorn, fennel bulb, onions, cooking spray, mixed baby salad greens, balsamic vinegar

Taken from www.myrecipes.com/recipe/roasted-winter-vegetable-salad (may not work)