Roasted Veggie Salad with Mango Coconut Purée

Roasted Veggie Salad with Mango Coconut Purée

Salads are a great way to enjoy a variety of leafy greens and nutritious veggies. This salad has a blend of super foods that taste delicious when combined with a fresh mango coconut purée. What’s more, the purée gives it a natural sweetness that is sure to delight your taste buds. Serve it by itself and/or with grilled chicken or fish. Enjoy! 🙂 NOTE: To make this recipe Vegan, do not use honey in the dressing. Sweeten with organic Stevia if you choose.

Roasted Veggie Salad with Mango Coconut Purée

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Maryann Ridini Spencer

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

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