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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Crab And Roasted Veggie Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions