I absolutely love roasted vegetables. There is something so comforting and warming about a large bowl of delicious, soft & crisp veggies. This salad is so light yet filling, and is really easy for our bodies to digest so you won’t get any nasty bloating! It’s also packed with nutrients & antioxidants; spinach is an amazing superfood full of iron, vitamin K & beta-carotene; tomatoes add vitamins A, C & E; mushrooms contain numerous vitamins and help stimulate our immune system; peppers are high in carbohydrates & fibre; avocado is wonderful for aiding that “healthy glow” as it’s high in mono-unsaturated fat (healthy fat!) and, through its folate and carotenoids content, helps our bodies to maximise absorption of nutrients from all of the other ingredients.

This salad provides texture in every mouthful as the baby spinach brings an amazing fresh crunch to the dish, the roasted veggies add a soft crispness, the avocado gives a lovely creaminess, and the tomatoes & pomegranate seeds explode with sweet juice. I personally love gobbling it all up with a huge dollop of my Classic Hummus, which adds a healthy dose of fibre to the dish and also a nice citrus, zesty undertone. If I fancy some animal protein I will also fry some diced chicken breast or a salmon fillet to enjoy on top of this salad, which both go beautifully with the other flavours!

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Roasted Vegetable Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 2 people
Ingredients
  • 1 tbsp coconut oil
  • 150g baby spinach leaves
  • 300g cherry tomatoes
  • 300g mushrooms
  • 2 peppers (I use red & orange)
  • Salt & pepper
  • 1 avocado
  • 50g pomegranate seeds (optional) (to serve)
Method
  1. Pre-heat the oven to 200°C.
  2. Wash the baby spinach, cherry tomatoes, mushrooms & peppers.
  3. Chop the peppers into small cubes.
  4. Slice the mushrooms into circular discs.
  5. Prick each of the cherry tomatoes once with a fork.
  6. Place the peppers in a roasting tray.
  7. Melt the coconut oil and drizzle half (½ tbsp) over the peppers.
  8. Place the peppers in the oven for 30 mins.
  9. After 20 mins, take the roasting tray out of the oven.
  10. Move the pepper cubes around and add the mushrooms & tomatoes to the roasting tray.
  11. Drizzle the remaining melted ½ tbsp coconut oil over the ingredients and add plenty of salt & pepper.
  12. Place the roasting tray back in the oven for a further 10 mins.
  13. Place 75g of baby spinach on each plate.
  14. Chop the avocado into small cubes.
  15. After 10 mins (30 mins total), remove the roasting tray from the oven.
  16. Layer the baby spinach, roasted vegetables & avocado.
  17. Serve with dressing & pomegranate seeds sprinkled over the dish.
  18. Enjoy!