Roasted Veggie Salad With Avocado Dressing
from the video
6 Whole30-Friendly Recipes
by Spencer Kombol
for 4 servings
1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb brussels sprout, hulled and halved
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 oz mixed green
1 clove garlic, small
1 lime, juiced
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
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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