Roasted Vegetable Salad With Chickpeas And Honey Lemon Dressing

Ingredients

1 large sweet potato (about 8 oz.), cut into 1-inch chunks

4 each carrots, peeled, halved lengthwise, cut into 1/2-inch-thick slices

4 each shallots, quartered lengthwise

1 each head cauliflower, cut into bite-size florets

1/2 teaspoon dried thyme

2 tablespoon Taste of Inspirations Garlic Dipping oil

2 16 oz cans chickpeas, rinsed and drained

4 cups Nature's Place Baby spinach

1/3 cup Marcona almonds, found with specialty cheeses (optional garnish)

3 tablespoons extra-virgin olive oil

3 tablespoon Fresh lemon juice

1 1/2 tablespoons water

1 1/2 tablespoons honey

2 teaspoons Inspirations Honey Mustard

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon Black pepper, freshly ground

Hannaford Supermarkets

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