(S) Roasted Veggie Salad With Avocado Dressing
(S) Roasted Veggie Salad With Avocado Dressing
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
-
Cook-Time
-
Cal/serving
87
Ingredients
- Red bell pepper (roughly chopped) 1
- Butternut squash 1 lb
- Brussels sprouts hulled & halved 1 lb
- Dried oregano 2 tsp
- Salt 1 tsp
- Black pepper 1 tsp
- Olive oil 3 tbsp.
- Mixed greens 4 oz Avocado Dressing
- Avocado 1
- Small garlic clove 1
- Juice of Lime 1
- Olive oil 1/4 cup
- Salt 1/2 tsp
- Black pepper 1/4 tsp
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For A Delicious Dinner!
Method
- 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!
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