Roasted Vegetable Salad

This salad is a healthy and nutrients-packed meal that is full of flavors. You can serve it as a light appetizer or a side dish to any meal. Roasting the vegetables adds an earthy depth to the dish that's hard to resist.

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the diced avocado, paprika, red onion, and broccoli florets.
3. On a separate baking sheet, arrange the chopped carrots and diced potatoes in an even layer.
4. Drizzle the vegetables with olive oil, salt, and black pepper.
5. Roast the vegetables in the oven for 25-30 minutes, stirring occasionally to ensure they roast evenly.
6. Once the vegetables are tender and golden brown, remove them from the oven.
7. In a large serving bowl, toss all of the roasted vegetables together.
8. Serve the salad warm or at room temperature. Enjoy!