Learn to make this roast vegetable salad in less than an hour. Turn your basic salad into something hearty, delicious, and so good, it works as a meal in itself.
Preheat oven to 180 degrees Celcius. Steam your Potato and Sweet Potato Cubes until almost fork tender.
Once steamed, drain potatoes and place into a large mixing bowl.
Add chopped Red Bell Pepper and halved Baby Brussels Sprouts to the bowl, along with Olive Oil, Dried Oregano and Salt/Pepper. Toss to combine.
Place vegetables on a lined baking sheet and roast in oven for 20-25 minutes or until caramelized and tender.
Whilst veggies are roasting, combine Salad Greens with Red Wine Vinegar, Olive Oil, Pine Nuts, Salt and Pepper in a salad bowl. Toss to combine. Set aside.
To make dressing, combine Avocado, Olive Oil, Rice Vinegar, Garlic, Coconut Water, Salt and Pepper in a blender and blend till smooth. You want the dressing to be thick and not too watery or runny. If it is too thick, add a little more Coconut Water and blend.
Once the Roasted Vegetables are cooked, combine with Mixed Greens and drizzle with Avocado Dressing.
Notes
TO STORE: Leftover salad will keep well up for three days. Any longer, and the greens will wilt.TO FREEZE: Like most salads, we do not recommend freezing leftovers as they do not thaw well.