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(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

  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.
  6. Spoon on the Avocado Dressing and serve!