Roasted Veggie Salad With Avocado Dressing

Name: Roasted Veggie Salad With Avocado Dressing
Yield: 4
Ingredients: 1 red bell pepper, roughly chopped; 1 lb butternut squash; 1 lb brussels sprouts, hulled and halved; 2 tablespoons dried oregano; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons olive oil; 4 oz mixed greens; 1 avocado; 1 clove garlic, small; 1 lime, juiced; ¼ cup olive oil; ½ teaspoon salt; ¼ teaspoon black pepper

Recipe by Spencer Kombol from tasty.co

Sides

Ingredients

4 servings

•

1 red bell pepper, roughly chopped
•

1 lb butternut squash
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1 lb brussels sprouts, hulled and halved
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2 tablespoons dried oregano
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1 teaspoon salt
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1 teaspoon black pepper
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3 tablespoons olive oil

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4 oz mixed greens
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1 avocado
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1 clove garlic, small
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1 lime, juiced
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¼ cup olive oil
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½ teaspoon salt
•

¼ teaspoon black pepper

Instructions

Preheat oven to 400°F (200°C).
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.
Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
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.
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!
Enjoy!