Roasted Vegetable Salad

Roasted Vegetable Salad With Pumpkin Goddess Dressing Recipe

A Pumpkin Goddess dressing with roasted vegetables served on Fresh Express® Sweet Hearts® Lettuce Blend makes this holiday salad extra special.




  • Heat oven to 425° F. Spray two baking sheets with cooking spray.
  • Cut any large carrots in half lengthwise. Place on a baking sheet and drizzle with 1 tablespoon olive oil; toss to coat. Place the cauliflower and broccoli on another baking sheet; drizzle with the remaining olive oil and toss to coat. Bake for 20 minutes or until tender. Cool to room temperature.
  • Arrange Fresh Express® Sweet Hearts® Lettuce Blend in a large bowl; top with roasted vegetables and dried cranberries. When ready to serve, toss ingredients and drizzle each salad with dressing.

Dressing Ingredients:

  • 1 cup plain Greek yogurt
  • 1/2 cup pure pumpkin purée
  • 1/4 cup mayonnaise
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Dressing Instructions:

  • Pumpkin Goddess Dressing
  • Place all ingredients in a blender; pulse to combine. Refrigerate until ready to serve. Can be made a day or two ahead of time.
  • Note: Using cut vegetables saves on prep time. Substitute with Brussels sprouts or butternut squash if desired.
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