I’ve been craving salads lately. I wonder how long that will last.
I love roasted sweet potatoes and vegetables. They are an awesome side dish, but I’m turning them into the star of a salad today. Add the hot the veggies straight from the oven to the lettuce and it wilts it a bit which is absolutely delicious. It doesn’t even feel like I’m eating a salad. You can roast whatever vegetables are in season to make this different and seasonally appropriate.
I topped the salad with some shredded Parmesan cheese and homemade avocado dressing. I’m not always in the mood to make salad dressing from scratch but every now and then I decide to hop off the lazy train and try something different. It’s super flavorful with all of its avocado-goodness, lime, garlic, and hint of cilantro. If you’re looking for a dairy free dressing, then this is a great option. It’s on the thick side so it would also make as a great dip.
What salads are you loving?
Roasted Vegetables Salad with Avocado Dressing Recipe
(Salad makes 2 servings; Avocado Dressing makes about 4 servings)
Ingredients for Roasted Vegetables Salad:
- 2 carrots
- 1 sweet potato
- 1 bell pepper (I used yellow.)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- lettuce (I used butter lettuce.)
- sprinkling of Parmesan cheese, shavings
- sprinkling of fresh cilantro
Ingredients for Avocado Dressing:
- 1 avocado, skin and pit removed, roughly chopped
- 1 clove of garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh cilantro
- lime juice, from 1 lime
- 1/4 cup olive oil
Ingredients for Roasted Vegetables Salad:
- Preheat the oven to 400 degrees F.
- Peel the carrots slice them on a diagonal into 1 inch slices (cut the fatter end in half if they seem too big to eat in one bite).
- Peel the sweet potato and cut them into 1 inch cubes (as best as you can for the shape of a sweet potato).
- Cut the bell pepper into 1 inch pieces.
- Place all of the cut veggies into a baking sheet, add the olive oil, salt, and pepper, and toss everything together so that it’s all well coated with the oil. Spread everything into an even layer, trying not to have them touch each other. (Keeping them separate will let them brown more easily.)
- Bake them for 30 minutes, or until the sweet potatoes and carrots are fork tender.
- To plate each salad, add lettuce to the plate, top with half of the cooked roasted vegetables, and sprinkle Parmesan cheese shavings and fresh cilantro on top. Then top each salad with some of the avocado dressing.
Ingredients for Avocado Dressing:
- In a food processor, add the avocado, garlic, salt, pepper, cilantro, lime juice, and olive oil and blend until it’s smooth.
Source for Roasted Vegetables Salad: Tina’s Chic Corner
Source for Avocado Dressing: Tasty
