2 ratings

The Dodge Roasted Root Vegetable Salad

A hearty winter salad

Chef Ryan Dodge and the LifeCafe team of nutritionists took the hard work out of eating well by creating a menu that takes real, wholesome ingredients like this delicious roasted root vegetable salad.


  • 3 oz Cauliflower Rice, with olive oil and salt & pepper
  • 4 oz Garlic-Herbed Chicken, sliced
  • 1/3 Cup Broccoli Florets, raw
  • 1 oz Squash, roasted
  • 1 oz Zucchini, roasted
  • 1 oz Red Pepper, roasted
  • 1 oz Yellow Pepper, roasted
  • 1 oz Red Onions, roasted
  • 1 - 1 oz ladle Chicken Broth, for added moisture
  • 2 ea Grilled Artichoke, placed thoughtfully over top
  • 2 ea Yellow Tomato, placed thoughtfully over top
  • 1 oz Citrus Garlic Aioli, drizzled over top


Heat oven to 350ºF.

In a small bowl marinate the chicken breast in garlic, thyme and lemon for 30 minutes or overnight.

In a large oven-proof skillet roast the squash, zucchini, red pepper, yellow pepper, red onions in a little chicken broth for 45 minutes or until slightly browned. 

While the veggies are roasting heat a cast iron pan to medium heat and grill your chicken on both sides until it's cooked through. About 3 minutes per side.

Garnish with grilled or canned artichoke, yellow tomato and garlic aoili.