Roasted Vegetable Salad with Shrimp & Honey Mustard Dressing

INGREDIENTS

1 lb shrimp (steamed)

1l b salad greens of your choice ( I used romaine)

1 and 1/2 cups grape tomatoes (cut in half)

12 ounce can of chickpeas (drained)

12 ounce can of beets (drained and sliced) or 1 fresh beet

4 carrots

I can of sweet corn (drained)

4 tablespoons of olive oil

1 Tablespoon Trader Joes Umami Mushroom Seasoning

1 teaspoon smoked paprika

4 Scallions

salt and pepper to taste

Dressing

½ cup plain greek yogurt

¼ cup extra-virgin olive oil

¼ cup dijon mustard

3 tablespoons honey

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 clove garlic (minced)

½ teaspoon fine sea salt + freshly ground pepper

INSTRUCTIONS

Preheat over to 350°F.

Whisk dressing ingredients together In a large bowl until combined.

Add carrots to a baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with umami seasoning, salt, and pepper to taste.

Bake for 35-40 mins depending on the size of the carrots.

Add 1 tablespoon of oil to a skillet on medium-high heat. Add drained corn and paprika. Sauté for 3-5 minutes or until edges are golden brown.

Remove corm from pan. Add drained chickpeas to the same pan (add a little oil if needed).

Season with salt, pepper, umami seasoning and paprika to taste. Stir occasionally for 3-5 mins while chickpeas get brown and crispy.

Assemble corn, shrimp, beets, chickpeas, carrots, and scallions onto a plate on top of the salad greens. Drizzle with the desired amount of dressing and enjoy!