Roasted Fall Vegetable Salad

• 1 small butternut squash (2 lb.), peeled, sliced
• 3 parsnips (3/4 lb.), sliced
• 1 large red onion, sliced
• 1 large red pepper, cut into strips Target 1 pkg For $2.99 thru 02/06
• 1 clove garlic, minced
• 1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 10 cups baby spinach leaves
• 1/4 cup OSCAR MAYER Real Bacon Bits
• 2 Tbsp. pine nuts, toasted

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

butternut, parsnips, red onion, red pepper, clove garlic, tomato vinaigrette, baby spinach, oscar mayer, pine nuts

Taken from www.kraftrecipes.com/recipes/roasted-fall-vegetable-salad-120724.aspx (may not work)