Turkish-Spiced Roast Vegetable Salad

Ingredients

• 3 large carrots, sliced into 1/2 inch rounds
• 2 large yams, cut into 1 inch cubes
• 1 large red bell pepper, sliced
• 1 large red onion, quartered and sliced
• 1/4 cup extra virgin olive oil
• 2tsp Turkish Bharat (a spice blend containing black pepper, paprika, cumin, coriander, cloves, mint, rose petals, nutmeg, cinnamon and cardamom) -OR- substitute with Garam Masala. 
• 2 tsp. curry powder
• 1 tsp sea salt
• freshly ground pepper to taste
• 1/3 cup dried cranberries
• 1/3 cup toasted pumpkin seeds
• 1/3 cup finely chopped fresh parsley
• juice of 1 lemon

Directions

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside

2. In a large bowl, combine carrots, yams, red pepper, onion, olive oil, spices, salt and pepper. Toss well, and spread evenly onto baking sheet in a single layer

3. Bake vegetables until just tender - about 30-40 minutes 

4. Remove from oven and allow to cool to room temperature

5. Transfer cooled vegetables to a large bowl, add cranberries, pumpkin seeds, parsley and lemon juice. Toss to combine. if mixture seems dry, add a little more olive oil. 

6. Refrigerate for 2 hours before serving.