roasted potato and vegetable salad

Ingredients For roasted potato and vegetable salad

• 4 md

  red skinned potatoes-skin on,cut in wedges
• 1 lg

  carrot-peeled, julienned
• 1 lg

  turnip-peeled, julienned
• 1/2 lg

  onion-peeled, cut in wedges
• 3 md

  scallions
• 6 md

  artichoke hearts-drained
• 4 sm

  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 md

  juice from 1 lemon
• 1 md

  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

  thyme, leaves
• 2 md

  avocados-in chunks