By: Susan Joy
This salad is filled with hearty vegetables that are roasted in oil seasoned with turmeric and cumin, and served tossed through baby spinach leaves. It’s a perfect salad for cooler nights and it can be served as a complete meal for lunch. Save time by roasting extra vegetables the night before.
Serves: 4 | Prep Time: 00:10 | Cooking Time: 00:35
1/4 cup olive oil, or avocado oil
1 1/2 tsp turmeric
1/2 tsp cumin
Sea salt and pepper , to taste
1 med sweet potato, diced
1 red onion, halved and thinly sliced
1/2 sml cauliflower, chopped into florets
1 lge zucchini, cut into 2cm slices and halved
100g baby spinach leaves
1 lge avocado(s), diced
1/2 cup walnuts, roughly chopped
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds (pepitas)
Juice of 1/2 lemon(s)
Preheat oven to 190c (fan-forced). Grease an extra large or 2 regular size baking trays.
Add the olive oil, turmeric, cumin, salt and pepper to a large bowl and mix. Add the sweet potato, onion, cauliflower and zucchini, and mix to coat all the vegetables well. Transfer the vegetables to the baking tray and spread out evenly.
Bake for 35 minutes or until tender. Set aside to cool.
To serve, add the spinach leaves to a large salad bowl or individual bowls. Toss through the roasted vegetables, avocado, nuts and seeds. Squeeze over the lemon juice and garnish with a few extra nuts and seeds.
Article supplied with thanks to The JOYful Table.
About the author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo-inspired recipes for good health and well being.