PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

96% would make again

Roasted Veggie Salad With Avocado Dressing

Tasty Team

Roasted Veggie Salad With Avocado Dressing

Ingredients

for 4 servings

  • 1 red bell pepper, roughly chopped
  • 1 lb butternut squash (455 g)
  • 1 lb brussels sprouts (455 g), hulled and halved
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 oz mixed greens (115 g)

Avocado Dressing

  • 1 avocado
  • 1 clove garlic, small
  • 1 lime, juiced
  • ¼ cup olive oil (60 mL)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Nutrition Info

Shop ingredients with
    Calories 193
    Fat 10g
    Carbs 24g
    Fiber 6g
    Sugar 4g
    Protein 4g

Estimated values based on one serving size.

Preparation

  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!
  6. Enjoy!
NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.

NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.