Roasted Veggie Salad with Mango Coconut Purée
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Roasted Veggies
  • 3 red potatoes, diced
  • 2 zucchinis, sliced into rounds
  • ½ c. red pepper, diced
  • ½ c. green pepper, diced
  • ½ c. raw almonds
  • ¼ c. red onion, peeled and diced
  • ¼ c. white onion, peeled and diced
  • ½ c. yellow pepper, diced
  • 1 c. fresh pineapple, diced
  • fresh rosemary sprigs
  • fresh oregano sprigs
  • lemon pepper
  • sea salt
  • garlic powder
  • Extra virgin olive oil
  • Mango Sauce
  • 1 good size mango – peeled and cored
  • 1 T. white balsamic vinegar
  • 2 T. coconut oil
  • 1 tsp. honey
  • Salad
  • 3-4 c. mixed greens
Instructions
  1. Roasted Veggies
  2. Preheat oven to 425 degrees F.
  3. Drizzle a bit of olive oil onto the bottom of a baking sheet, spread it around.
  4. Place diced red potatoes, zucchini, peppers, onion, pineapple and raw almonds evenly over the pan.
  5. Spread fresh rosemary and oregano sprigs over the top of the vegetables.
  6. Sprinkle lemon pepper, sea salt and garlic salt over the top of the veggies.
  7. Drizzle a little more olive oil over veggies. Mix.
  8. Roast veggies for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are slightly golden.
  9. Mango Sauce
  10. In a Cuisinart, add in the mango, coconut oil, balsamic vinegar and honey (to taste). Blend.
  11. Salad
  12. In a large bowl, add in mixed greens and several helpings of the roasted veggie mix.
  13. Top with Mango sauce and mix.
  14. Serve immediately.
Notes
NOTE: If you have left over roasted veggies, serve them for breakfast with scrambled eggs or in an omelette!

©2014 Maryann Ridini Spencer, Simply Delicious Living.com
Recipe by at https://maryannridinispencer.com/roasted-veggie-salad-with-mango-coconut-puree/