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.

Share this Recipe