PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightPop OutThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

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

Powered by
    Calories 392
    Fat 29g
    Carbs 33g
    Fiber 10g
    Sugar 7g
    Protein 6g

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!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Submit a recipe to Tasty

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

Submit your recipe