Roasted Vegetable Salad with Pumpkin Goddess Dressing
A Pumpkin Goddess dressing with roasted vegetables served on Fresh Express® Sweet Hearts® Lettuce Blend makes this holiday salad extra special.
Ingredients
- 1 (9-ounce) package Fresh Express® Sweet Hearts® Lettuce Blend
- 1 (12-ounce) package baby rainbow carrots
- 1 (12-ounce) package cauliflower florets
- 1 (9-ounce) package broccoli florets
- 3 tablespoons olive oil
- 1/3 cup dried cranberries
Pumpkin Goddess Dressing:
- 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
Instructions
- 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 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.
Notes
Using cut vegetables saves on prep time. Substitute with Brussels sprouts or butternut squash if desired.