Veggie Salad with Avocado Dressing

Holiday season was full of fun, parties, and eating calorie rich food. Had an awesome time with friends and family. Now it’s time to come back to reality :). Every year I used to try hard to influnce my family to eat healthy. I could not enticing them enough to do it. This year for a change everyone is motivated. I am HAPPY :), best part is even my 8 year old says “mom lets eat healthy!”. So, we are trying hard to eat clean and healthy. Making an attempt to cut down on snacks and other packed foods during the weekdays. Hope this continues !! :). Here is one of the salads I made that we loved to eat, even in the cold weather. Its a combination of warm roasted veggies and some greens. You must try it to know how tasty it is when a hint of cumin is added to the roasted veggies.. Yum, Yum!!!

 

 

 
Ingredients

for salad
lettuce/spinach 2 cup
onion 1/2 cup, sliced thin
tomato 1/2 cup, chop big chunks
pomegranate 1 cup
sweet potato 8-10, chopped into cubes
brussels sprouts 2 cups, chopped in half
cumin powder 2 tsp
salt as per taste
pepper as per taste
olive oil 4 tsp

for dressing
avocado 1
garlic 1 small pod
greek yogurt 1/3 cup
water 3/4 cup (more as needed to adjust consistency)
cilantro leaves and stems 1 cup
salt 1/2 tsp
green chilly 1
lime juice 1/2 tsp

Method

for salad
Preheat oven at 425 deg F.
Toss chopped brussels sprouts, sweet potatoes in cumin powder, oil, salt and pepper in a big bowl.
Transfer the veggies on to a baking tray and spread them in a single layer.
Bake this for 20-25 mins, till the sweet potatoes are slightly brown on the edges.
While the veggies are baking, chop the lettuce/spinach.
Mix the greens with onion, tomato and set aside.

for dressing
Pulse all ingredients in a food processor or blender until smooth.

for serving
In a salad bowl, spread a layer of the greens mix, then add a serving of the roasted veggies.
Drizzle generous amount of the dressing and sprinkle some pomegranate.
Enjoy this healthy salad.

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