Roasted Veggies Salad

  • v INGREDIENTS
    1 red bell pepper, roughly chopped
    250 grams butternut squash
    250 grams Brussels sprouts, hulled and halved
    2 tsp dried oregano
    1 tsp salt
    1 tsp black pepper
    3 Tbsp. olive oil
    1 bag 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

    PREPARATION
    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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