Roast Vegetable Salad
Over a year ago
5,075 views
Ingredients
- 3 sweet potatoes with skin cut in strips
- 1 small pkt baby potatoes with skins halved
- 10 dried soft figs
- olive oil
- coarse salt & pepper
- 1 butternut squash peeled and sliced in strips
- fresh mint
- fresh italian parsley
- 1large or 2 medium Avocados
- 1/3 cup Olive oil
- 1/3 cup Red wine vinegar
- 3 tbs Honey
- salt & pepper
Accompaniment
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Description
Fabulous salad with a mixture of roasted vegetables mint, figs and parsley
Method
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1
Prepare butternut, sweet potatoes and baby potatoes and place on roasting pan so that they dont overlap when baking. Drizzle with olive oil and season with salt & pepper and bake in oven at 180degrees until browned (approx 40 minutes).
In a saucepan place olive oil and vinegar for the dressing and simmer for 5 minutes. Add the honey and salt & pepper and whisk until all mixed together. Set aside until ready to serve.
Remove vegetables from the oven and allow to cool completely.
Arrange on platter and dot cut up figs on vegetales, sprinkle chopped mint and parsley and sliced avocado and then drizzle dressing and serve.
Carol has made it a few times so I know how tasty it is! She speaks very highly of your culinary skills!!
Thanks for your comment and I am glad you enjoyed it.
Unusual and very tasty - a little time consuming but well worth it!