roasted potato and vegetable salad

Ingredients

• 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 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon chili salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon turmeric
• 1/2 . teaspoon ancho powder
• 1/2 cup olive oil
• 1/3 cup sesame oil
• 1 medium juice from 1 lemon
• 1 medium ginger root-peeled, chopped
• 1 tablespoon soy sauce, light
• 1 teaspoon honey
• 1 teaspoon parsley-chopped
• 1 teaspoon basil-chopped
• 1 teaspoon dill, fresh
• 3 sprigs thyme, leaves
• 2 medium avocados-in chunks