Impress Your Dinner Guests With This Roasted Veggie Salad

Butternut Squash + Brussels Sprouts + Bell Pepper = Perfection.


Roasted Veggie Salad With Avocado Dressing

Serves: 4
1 red bell pepper, roughly chopped

1 lb butternut squash

1 lb Brussels sprouts, hulled and halved

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

3 Tbsp. olive oil

4 oz mixed greens
Avocado Dressing

1 avocado

1 small garlic clove

Juice of 1 lime

1/4 cup olive oil

1/2 tsp salt

1/4 tsp black pepper


1. Preheat oven to 400°F/200°C
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
Learn how to make it here: