Roasted Fall Veg Salad with Sour Cream and Chive Dressing



Sour cream and chive dressing


Roast the veg

  1. Preheat the oven to 400°F and line two sheet pans with parchment paper. Set aside.
  2. In a large bowl toss the potatoes, squash, olive oil, salt, pepper and garlic powder. Spread onto the baking sheets in an even layer. Roast for 20-25 minutes, flipping once, until golden in color.

Make the dressing

  1. In a small bowl whisk together the sour cream, lemon juice, chive san garlic. Season to take with salt and pepper.

To serve

  1. Arrange the spinach on a large platter. Layer the green beans and roasted veg on top of the spinach. Sprinkle with almonds and parsley. Serve with lemon wedges and sour cream and chive dressing.
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