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Roasted Vegetable and Crab Salad with Breadsticks

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by: Bev Cooks
Updated Apr 26, 2021
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Mix tender crab meat with roasted root vegetables then serve it up with Pillsbury™ breadsticks for a salad that's anything but boring.

More About This Recipe

  • I know what you're thinking. You just looked at the title, saw the word "crab" and ya got skeered. No worries -- this salad's as easy as they come. "Crab meat? I am NOT de-shelling a crab. De-meating. Wait, what is it?" Who knows. But guess what - we're skipping that part! We're going straight to the can. Oh don't give me that look. You guys, jumbo lump crab meat (no really, from a can!) is like the PREMIUMEST crab meat available. The sticker shock you experience when purchasing it will confirm this. It's not imitation, baby. It's the real deal. And your taste buds will faint one hundred times in a row. Instead of making traditional crab cakes with this can o' glory, I decided to get weird with it and make a salad. And. It. Worked. Swear it. Roasted root vegetables with baby arugula, tenderly shredded crab meat with a nice drizzle of lemon-mustard dressing. Oh, and a fat side of Pillsbury™ garlic breadsticks. Y-E-S-M-O-M-M-Y. Put it all together for the most glorious hearty winter salad your mind can process. Oh hi, wondrous salad. Let's get married. You. Crab Salad. Now.
  • Salads are great this time of year -- they can help you keep those New Year's resolutions, after all! Try some more tasty salad recipes!

Roasted Vegetable and Crab Salad with Breadsticks

  • Prep Time 10 min
  • Total 55 min
  • Servings 2
  • Ingredients 11
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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)

Instructions

  • Step 
    1
    Preheat oven to 350°F.
  • Step 
    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.
  • Step 
    3
    Roast veggies for 45 minutes, checking at the 30-minute mark and giving them a toss.
  • Step 
    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.
  • Step 
    5
    Take the crab meat and lightly shred it with your fingers.
  • Step 
    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.
  • Step 
    7
    Dive the arugula over 2 dinner plates, top with roasted veggies, shredded crab meat and drizzle with the lemon-mustard dressing.
  • Step 
    8
    Serve with bread sticks.

Nutrition

No nutrition information available for this recipe

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