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Roasted Veggie Salad With Avocado Dressing

by Spencer Kombol featured in 6 Whole30-Friendly Recipes


for 4 servings

  • 1 red bell pepper, roughly chopped
  • 1 lb
    butternut squash (455 g)
  • 1 lb
    brussels sprouts, hulled and halved (455 g)
  • 2 tablespoons
    dried oregano
  • 1 teaspoon
  • 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
  • ¼ teaspoon
    black pepper
    Calories 193
    Fat 10g
    Carbs 24g
    Fiber 6g
    Sugar 4g
    Protein 4g

Estimated values based on one serving size.



  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!




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