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Roasted Veggie Salad With Avocado Dressing

by Spencer Kombol • from the video 6 Whole30-Friendly Recipes

Ingredients

for 4 servings

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

Avocado Dressing

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

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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!
 

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