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Overhead view of a roasted vegetable salad with butternut squash, eggplant, lettuce, and a cottage cheese green goddess dressing.

Roasted Veggie Salad with Cottage Cheese Green Goddess Dressing

A mix and match vegetable salad with a tangy and creamy herb dressing.
Pin Recipe
Ingredients Method

Ingredients
  

Salad
  • 1 head of lettuce
  • 2 cups of vegetables like eggplant zucchini, cauliflower, sweet potato, butternut squash
  • ½ cup pitted olives kalamata or green
  • 4 oz. deli meat optional: salami, turkey, or ham
  • 4 oz. cheese provolone, fontina, or mozzarella
  • 1 tbsp olive oil
  • Salt
  • Pepper
Cottage Cheese Green Goddess Dressing
  • 1 clove of garlic
  • 1 cup of fresh tender herbs parsley, dill, basil, or any combo
  • ½ cup cottage cheese
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp fresh ground pepper

Method
 

  1. 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.
  2. 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.
  3. Chop lettuce and olives and add to a large bowl. Thinly slice lunch meat and cheese (if not grated) and add to the salad.
  4. 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!