Roasted Vegetable Salad with Basil Dressing


  • Metro Fresh Basil Dressing (about 1/3 of 1 batch for 4 salads)
  • Arugula (fill salad spinner)
  • Cauliflower (1 head)
  • Broccoli (1 head)
  • Yellow Squash (1 large)
  • Sunflower seeds (2 Tbsp per salad)
  • Sundried Tomatoes (chopped, 1-2 Tbsp per salad)
  • Beets (3 large)
  • Onions (1 or 2 large)
  • Sweet Potatoes (2 large)
  • Potatoes (10-12 new potatoes or 2-3 regular size)
  • Feta cheese (2 Tbsp per salad)

* Ingredients made 4 filling salads, with left-over squash, broccoli, and cauliflower


  1. Cut root vegetables (onion, beets, sweet potatoes, potatoes) into small, bite-sized pieces.  Roast at 400 degrees for 1 hour.
  2. Meanwhile, chop cauliflower, broccoli, and squash.
  3. When root vegetables are finished, assemble salads.  Put several tablespoons of dressing on each salad.

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