Roasted Vegetable Salad with Potato Tots
Elevate your salads with this Roasted Vegetable Salad, packed with butternut squash, asparagus, peppers, Brussels sprouts, and Potato Tots - perfect for lunch!
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cavendishfarms.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Salad spinner
- Serving bowl
- Tongs
Ingredients
- 1 bag of Cavendish Farms Quick Crisp Potato Tots
- ¼ cup balsamic vinegar
- 1 tsp honey
- 2 tsp Dijon mustard
- 6 tbsp olive oil
- ¼ cup roasted butternut squash
- ¼ cup roasted Brussels sprouts
- ¼ cup roasted pepper
- ¼ cup roasted asparagus
- 2 cups salad greens of choice
- ¼ cup feta, crumbled
- Salt & pepper, to garnish
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