Roasted Fall Vegetable Salad

This robust salad tastes great served either warm or chilled.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1 small butternut squash (2 lb./900 g), peeled, sliced
• 3 parsnips (3/4 lb./340 g), sliced
• 1 large red onion, sliced
• 1 large red pepper, sliced
• 1 clove garlic, minced
• 1/3 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing, divided
• 10 cups baby spinach leaves
• 1/4 cup Oscar Mayer Real Bacon Bits
• 2 Tbsp pine nuts, toasted

Directions:

• Heat oven to 450 F.
• Place vegetables and garlic in 15x10x3/4-inch jelly-roll pan.
• Add 2 Tbsp dressing; toss to coat.
• Spread to evenly cover bottom of pan.
• Bake 40 to 45 minutes 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.