Roasted Root Vegetables Over Greens

Ingredients

• 2 lbs. assorted root vegetables (such as carrots, beets and/or sweet potatoes), cut into bite-size chunks
• 1 large sweet onion, cut into large chunks
• 2 Tbsp. olive oil
• 1/2 cup Wish-Bone® Red Wine Vinaigrette Dressing
• 8 cups baby spinach and/or baby arugula
• 1/4 cup finely chopped toasted pecans
• 1/4 cup dried cranberries

Directions

1. Preheat oven to 425°. Toss vegetables and onion with olive oil in roasting or broiler pan, without the rack. Roast, stirring once, 50 minutes or until tender.
2. Toss Wish-Bone® Red Wine Vinaigrette Dressing with spinach in large serving bowl or platter. Top with warm vegetable mixture, then sprinkle with pecans and cranberries.