Roasted Fall Vegetable Salad

http://www.kraftrecipes.com/recipes/roasted-fall-vegetable-salad-120724.aspx?cm_mmc=eml-_-rbe-_-20101116-_-1023

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
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
make it
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.