Roast Vegetable, Walnut & Goats Cheese Salad

This is by far my favourite, easy salad. It takes no time to prepare, it's vibrant and it's delicious. A lot of people shrug salads off as being boring or not being filling and as the Simpsons saying goes - "you don't make friends with salad". This one slaps all those comments in the face. It is a meal in itself, it is so versatile and you feel so good eating it.
 
Ingredients
 
1/2 cauliflower
1/2 big sweet potato
1/4 pumpkin
2 fresh beetroots
1/2 bunch kale
2 tsp turmeric
2 tsp cumin seeds
1 tsp cinnamon
pinch salt and pepper
3 tbsp coconut oil (melted)
1/2 tsp cayenne pepper
drizzle olive oil
1/4 cup goats cheese (or cashew cheese for the vegans)
1/4 cup sprouts
1/4 cup walnuts

Preheat oven to 180 degrees celsius. 

For this salad it's very simple. First thing you want to do is cut up your vegetables into good bite size pieces (not too small as they do shrink when roasted).   Place vegetables in mixing bowl (bar beetroot and kale) and coat with toss with spices and coconut oil until everything is covered. Place vegetables on roasting tray and  then add beetroot to the bowl, cover beetroot with all the remaining spices and oil left in the bowl and then place on tray with the rest of the vegetables. We do these separate as otherwise all the vegetables end up purple!
 
Bake vegetables for approx. 20-30mins until soft inside but crunchy on the outside. They may need a quick turn half way through.
 
Whilst vegetables are baking, chop up kale, place in a bowl and drizzle with olive oil. Massage the leaves of the kale until all are covered with the olive oil. Once vegetables are done place in bowl with the kale and lightly toss - being careful not to mush the sweet potato and pumpkin.
 
Top salad with crumbled goats cheese, salad sprouts and chopped walnuts and you're ready to serve. Ooooh gurl.

Photography by Elisa Watson.