Delicious and original. This is the first salad to be finished at any party. The dressing stays in the fridge for up to 3 weeks. The grilled vegetables can be prepared a day in advance and stored in the fridge.
1 sweet potato
1 Tbsp water
1 aubergine (eggplant)
1 red pepper
1 yellow pepper
250 gram mushrooms
- olive oil, to brush vegetables
⅔ cup light brown sugar
6 Tbsp mayonnaise
¾ tsp crushed garlic
1 tsp mustard
½ tsp sugar
⅔ cup vinegar
½ cup oil
2 tsp salt
1 bag mixed green leaves or lettuce
½ cup croutons
1 pumpkin seeds (optional)
Cut sweet potato into thick slices. Place in microwave with 1 Tbsp water for 5 minutes on high.
Cut squash into chunks, eggplant and peppers into squares, and slice the mushrooms.
Place all the vegetables except lettuce on a baking sheet. Brush with olive oil and sprinkle with garlic. Bake at 350°F for 20 minutes, or until soft. You can also grill the vegetables but be careful they don't get too brown.
Blend all the dressing ingredients with an immersion blender.
Place the lettuce leaves in a bowl with grilled vegetables on top. Sprinkle with pumpkin seeds and croutons. Add some of the dressing to the salad before serving.