Roasted Vegetable and Crab Salad with Garlic Breadsticks

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.