All Roasted Everything Salad

Theres nothing cozier than a sheet of roasted veggies, now toss them with some avocado & you have yourself a killer salad!

All Roasted Everything Salad

Course: Main Course, Salad, Side Dish
Servings: 2 servings

Ingredients

  • 2 parsnips
  • 1 cup brussels sprouts
  • ½ cup frozen corn
  • ½ cup cherry tomatoes
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp chipotle powder
  • ½ avocado -diced
  • 2 cups mixed green

Yogurt avocado dressing

  • ½ avocado
  • cup plain yogurt - I used soy
  • 1 tsp lime juice
  • 1 clove garlic
  • 1 cup fresh cilantro
  • pinch salt
  • 1 tbsp olive oil
  • ¼ cup water

Instructions

  • Preheat the oven to 400 degrees. Peal & half parsnips (lengthwise), then chop them to be ~ 2 inches long. Cut the brussels sprouts in half, then toss them in olive oil, salt, pepper and garlic powder, then bake them for ~ 30 min (until they are just a little crispy)
  • Toss the corn and cherry tomatoes in olive oil, salt, pepper and garlic powder and bake for ~ 30 min
  • Blend the ingredients for the dressing on high for 1 minute
  • Toss the roasted veggie with the dressing and the remaining ingredients & sprinkle salt, pepper & chipotle powder!

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