Roasted Vegetable and Crab Salad with Breadsticks

  • Prep 10 min
  • Total 55 min
  • Servings 2

Ingredients

  • 1 sweet potato
  • 4 large carrots
  • 2 beets
  • 4 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon dried rosemary
  • 2 pinches coarse salt and freshly ground pepper
  • 2 teaspoon Dijon mustard
  • 2 tablespoon fresh lemon juice
  • 1 can (6.5 oz) jumbo lump crabmeat, drained
  • 10 oz baby arugula
  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)

Steps

  • 1
    Preheat oven to 350°F.
  • 2
    Cut the sweet potato, carrots and beets into a medium dice. Drizzle 1 tbsp. oil on a baking sheet and arrange the veggies on it. Toss with dried rosemary, a pinch of salt and pepper.
  • 3
    Roast veggies for 45 minutes, checking at the 30-minute mark and giving them a toss.
  • 4
    In the meantime, combine the remaining 3 tbsp. oil with the mustard and lemon juice in a mini-food processor. Season with salt and pepper and blitz until smooth. This is your dressing.
  • 5
    Take the crab meat and lightly shred it with your fingers.
  • 6
    During the last 12 minutes or so of roasting the veggies, slide the Pillsbury™ garlic bread sticks into the oven and bake until golden brown.
  • 7
    Dive the arugula over 2 dinner plates, top with roasted veggies, shredded crab meat and drizzle with the lemon-mustard dressing.
  • 8
    Serve with bread sticks.

  • Save any leftover breadsticks for another meal. To reheat breadsticks, wrap in foil and heat in oven until warmed.

No nutrition information available for this recipe
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