Winter Roasted Vegetable Salad
4 (Entrée); 8 (Side Dish)
Entrée or Side Dish
Products Used In This Recipe
About This Recipe
Roasted vegetable salads are delicious any time of the year, especially with our Craig's Dressing. Dad's signature salad dressing, at the restaurant Sandi grew up in, accents the tomato flavors and the rich creaminess of the walnuts in his vinaigrette. We stayed true to his flavors in our dressing. An added benefit is that it only has 15 calories to a heaping tablespoon serving, 2 grams of sugar!
1 Red Onion
1 Small Butternut Squash
10 Baby potatoes
1 tbsp TVF Craig’s Dressing
TVF Lavender Pepper
4 Handfuls of Watercress/Rocket (arugula) salad mix or other favorite greens
2 to 3 tbsp TVF Craig’s Dressing
2 tbsp each of fresh basil, coriander and parsley, finely chopped
1 pinch TVF Lavender Pepper
1/4 cups Light Feta (or dairy-free equivalent)
Clean & cut all the vegetables so they are about 1 inch in diameter. Put them in a bowl with 1 tbs TVF Craig’s Dressing and TVF Lavender Pepper. Toss to cover vegetables. Put in a preheated oven at 400F for 35-40 minutes.
1. Remove the vegetables from the oven.
2. Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.
Roast any vegetables you want to use. Cauliflower and broccoli roast well too.
Mix up the salad greens by adding some spinach and kale.
Keep the salad vegan by skipping the feta or using an alternative.
Add something extra to this salad by sprinkling nuts or seeds on top before serving.