Crab And Roasted Veggie Salad Recipe

Name: Crab And Roasted Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Sweet Potato; 4 whole Large Carrots; 2 whole Beets; 4 Tablespoons Extra Virgin Olive Oil, Divided; 1 teaspoon Dried Rosemary; 2 pinches Coarse Salt And Freshly Ground Pepper; 2 teaspoons Dijon Mustard; 2 Tablespoons Lemon Juice; 1 can (16.5 Oz. Size) Jumbo Lump Crab Meat, Drained; 1 can (8 Oz. Size) Refrigerated Pillsbury Garlic Bread Sticks; 10 ounces, weight Arugula

Servings: persons

1 whole Sweet Potato
4 whole Large Carrots
2 whole Beets
4 Tablespoons Extra Virgin Olive Oil, Divided
1 teaspoon Dried Rosemary
2 pinches Coarse Salt And Freshly Ground Pepper
2 teaspoons Dijon Mustard
2 Tablespoons Lemon Juice
1 can (16.5 Oz. Size) Jumbo Lump Crab Meat, Drained
1 can (8 Oz. Size) Refrigerated Pillsbury Garlic Bread Sticks
10 ounces, weight Arugula

1
Preheat oven to 350u00b0F.
2
Cut the sweet potato, carrots and beets into a medium dice. Drizzle 1 tablespoon 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 tablespoons 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.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Sweet Potato, 4 whole Large Carrots, 2 whole Beets, 4 Tablespoons Extra Virgin Olive Oil, Divided, and more.

Yes, Crab And Roasted Veggie Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab And Roasted Veggie Salad

How did you like this recipe?

Frequently Asked Questions