Roasted Vegetable Garden Salad

/Roasted Vegetable Garden Salad

Roasted Vegetable Garden Salad

Today I am joined by Guest chef Adam Guthrie from www.ifeelgood.com.au.

He shows us how to make his favorite plant based roast vegetable whole food salad, as well as sharing some of his tips and tricks on how to use chopping knife like a true chef!

This is a quick and easy salad that you can enjoy for lunch or dinner… or even breakfast if you want to 🙂

Simple flavors and a mixture of textures combined beautifully into a delicious meal.

Roasted Vegetable Garden Salad
Prep Time
10minutes
Cook Time
Votes: 6
Rating: 4.67
You:
Rate this recipe!
30minutes
Print Recipe
Vegetable Salad
Prep Time
10minutes
Cook Time
Votes: 6
Rating: 4.67
You:
Rate this recipe!
30minutes
Print Recipe
Vegetable Salad
Ingredients
Servings: Units:
Instructions
  1. Bake all root vegetables (potato, sweet potato, pumpkin) in a hot oven (220 degrees celsius/440 degrees fahrenheit). Cook on non-stick parchment paper for about 20 minutes, then toss and turn over and bake until cooked through and crispy on the outside.
  2. In a big bowl or on a large platter, tear the kale leaves into small pieces and massage through some avocado until kale is very soft.
  3. Add remaining greens and salad ingredients and toss through gently until well combined.
  4. Mix through the baked vegetables, making sure that there are some under the greens as well so that you get a mix of all ingredients in every bite... right till the last mouth full 🙂
  5. Top with fresh lemon juice and celtic sea salt to taste. Enjoy!
Recipe Notes

This is a very versatile salad and you can add any salad ingredients that you have in your refrigerator.

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By |2016-03-31T12:26:57+00:00May 20th, 2015|Recipe, Videos|11 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

11 Comments

  1. sandy May 21, 2015 at 2:12 pm - Reply

    Love this site,so helpful !! Have a great day…

    • Anja May 25, 2015 at 10:10 am - Reply

      Glad you like it 🙂

  2. terry May 26, 2015 at 1:08 am - Reply

    I cannot eat avocado so what can I use in the roast vegetable garden salad? I just love your recipes – tasty, easy and delicious.

    • Anja May 26, 2015 at 2:32 am - Reply

      Maybe try hummus 🙂

  3. Kate June 7, 2015 at 10:39 pm - Reply

    Hi Anja, I made this recipe last week and it was absolutely delicious. Loved the texture of the kale and advacado massaged together? We had leftovers for lunch the following day.

    • Anja June 9, 2015 at 3:44 am - Reply

      Fantastic 🙂 So glad you made it and like it.

  4. Lynn November 12, 2015 at 9:20 am - Reply

    I don’t see any quantities next to each item! Even when I adjust serving size and click on U.S. Imperial

    • Anja November 12, 2015 at 10:12 am - Reply

      This recipe is more of a guide… watch the video at the top of the page for details 🙂

      • Lynn November 12, 2015 at 10:03 pm - Reply

        Thank you 🙂 I appreciate the prompt response. Will watch the video and take notes to fill in the blanks 🙂

        • Anja November 18, 2015 at 5:03 am - Reply

          Enjoy 🙂

  5. Lyric December 22, 2016 at 6:27 am - Reply

    I want to eat this right now! It looks so wonderful…
    I really like the idea of massaging the kale with avocado – will definitely try it!

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