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Avocado and Roasted Vegetable Salad

A vibrant, nutrient-packed salad with creamy avocado and perfectly roasted vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2 medium sweet potatoes cubed
  • 2 bell peppers any color, chopped
  • 1 red onion cut into wedges
  • 2 ripe avocados sliced
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 4 cups mixed salad greens
  • 1/2 cup pumpkin seeds pepitas
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Toss sweet potatoes, bell peppers, and red onion with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
  • Roast vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
  • While vegetables are roasting, whisk together all dressing ingredients in a small bowl.
  • In a large serving bowl, arrange mixed greens as the base.
  • Once vegetables are cooled slightly, layer them over the greens.
  • Add sliced avocado and cherry tomatoes.
  • Sprinkle with pumpkin seeds and drizzle with the prepared dressing.