Name: Roasted Vegetable Garden Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: Potato (chopped into bite size pieces); Sweet Potato (chopped into bite size pieces); Pumpkin (chopped into bite size pieces); Kale; Avocado; Carrot (grated); Red Cabbage (grated); Red Peppers/Capsicum (sliced); Parsley (sliced); Mint (sliced); Cauliflower (pulsed into small pieces or cut into small pieces); Broccoli (broken into very small pieces); Red Onion (sliced); Lemon Juice; Celtic Sea Salt (to taste)

Roasted Vegetable Garden Salad

Prep Time

10minutes

Cook Time	Votes: 6 Rating: 4.67 You: Rate this recipe!
30minutes	Print Recipe

Prep Time

10minutes

Cook Time	Votes: 6 Rating: 4.67 You: Rate this recipe!
30minutes	Print Recipe

Ingredients

Potato chopped into bite size pieces
Sweet Potato chopped into bite size pieces
Pumpkin chopped into bite size pieces
Kale
Avocado
Carrot grated
Red Cabbage grated
Red Peppers/Capsicum sliced
Parsley sliced
Mint sliced
Cauliflower pulsed into small pieces or cut into small pieces
Broccoli broken into very small pieces
Red Onion sliced
Lemon Juice
Celtic Sea Salt to taste

Servings: Units:

Instructions

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.
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.
Add remaining greens and salad ingredients and toss through gently until well combined.
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 🙂
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 Anja|2019-11-26T23:08:22+10:00May 20th, 2015|11 Comments

About the Author: Anja

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

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 🙂
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 🙂
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.
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 🙂
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!

Roasted Vegetable Garden Salad