ROASTED POTATO AND VEGETABLE SALAD

Roasted Potato and Vegetable Salad image

Provided by Andre Alban

Time 40m

Number Of Ingredients 24

4 medium red skinned potatoes-skin on,cut in wedges
1 large carrot-peeled, julienned
1 large turnip-peeled, julienned
1/2 large onion-peeled, cut in wedges
3 medium scallions
6 medium artichoke hearts-drained
4 small garlic cloves-peeled, wrapped in foil
1 Tbsp olive oil
1 tsp balsamic vinegar
1 tsp chili salt
1 tsp fresh ground pepper
1 tsp turmeric
1/2 . tsp ancho powder
1/2 c olive oil
1/3 c sesame oil
1 medium juice from 1 lemon
1 medium ginger root-peeled, chopped
1 Tbsp soy sauce, light
1 tsp honey
1 tsp parsley-chopped
1 tsp basil-chopped
1 tsp dill, fresh
3 sprig(s) thyme, leaves
2 medium avocados-in chunks

Steps:

1. Turn oven to 400.
2. In large bowl combine all potato salad ingredients, toss well,empty on medium baking pan, roast 20 minutes, unwrap garlic, slice. Turn oven off
3. Pour all dressing ingredients, except herbs, in blender, pulse 3-4 times, until garlic and ginger are finely chopped.
4. Empty in large bowl, add herbs, avocado, roast potatoes and vegetables, mix well, return to warm oven until ready to serve.