ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Roasted Veggie Salad With Avocado Dressing

This colorful roasted veggie salad is drizzled with a creamy avocado dressing that perfectly complements the smoky, caramelized flavors of the vegetables.

Tasty Team
95% would make again
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

  • 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!
  7. All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
Roasted Veggie Salad With Avocado Dressing