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