A mix and match salad
The dressing is the real star here, so the rest of this salad can be endlessly remixed. I threw this salad together one night after a long day of work and stressful commute with what I had in my fridge and invite you to do the same. A simple formula would be 4 cups veggies (2 cups after roasting) + protein + 1 head of lettuce. You can follow the recipe exactly as well, but the main goal is to have a solid mix of flavor and vegetables. My version includes briny olives, spicy pepperoni leftover from homemade pizza, and a mix of roasted eggplant and squash.
Green goddess dressing with extra protein
Back to the dressing. This herby green goddess is loosely inspired by the French cheese dip I tried on a food tour in Lyon called “cervelle de canut” which translates to silkworker’s brains. Don’t worry, it’s just cottage cheese. If I recall correctly, the name alludes to its brain looking texture (sorry!) but a zip in the blender means this dressing is creamy, full of flavor with garlic and herbs, and would make a great dip too.
Roasted Veggie Salad with Cottage Cheese Green Goddess Dressing
Ingredients
Method
- Preheat oven to 400 degrees fahrenheit. Cut vegetables for roasting into ¾” pieces. Toss with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 15-30 minutes until tender enough to be pierced easily with a fork and browned to your liking. Roasting time will vary depending on the type of vegetables you use.
- While veggies are roasting, add all dressing ingredients to a food processor or blender. Blend until smooth. If the dressing is too thick to pour easily, you can add a little more olive oil, up to 1 more tablespoon.
- Chop lettuce and olives and add to a large bowl. Thinly slice lunch meat and cheese (if not grated) and add to the salad.
- When the veggies are done roasting, add to the salad as well. Top the salad with the dressing and toss until well coated. If you have leftover dressing, use it as a dip or sandwich spread!
