Whip It Up: Roasted Fall Vegetable Salad

Whip It Up: Roasted Fall Vegetable Salad


Raise your hand if you’re guilty of throwing croutons like it’s confetti on top of your salad bowls 🙋‍♀️Guilty as charged.* Let’s be real, nothing beats that satisfying crunch. Cue Becca’s Petites, who’s churning out savory granola that’s perfect for tossing into your salads, soups, eggs, veggies, or toasts!



  1. Preheat oven to 400ºF
  2. Combine mushrooms, corn, tomatoes, and shishito peppers.
  3. Sprinkle Olive Oil over top and season with salt and pepper to taste.
  4. Spread vegetables on baking sheet and bake for 40 minutes.
  5. With your choice of greens as your base, dress with a couple drops of Ramp Vinegar.
  6. Top with roasted vegetables and your choice of protein
  7. And finally, top it off with a sprinkle of Becca’s Petite’s spicy Flambeaux.

Contributor: Becca, Founder & CEO of Becca’s Petites


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