Roasted Veggie Salad With Avocado Dressing

Roasted Veggie Salad With Avocado Dressing
Serves: 4

1 red bell pepper, roughly chopped
1 pound butternut squash
1 pound Brussels sprouts, hulled and halved
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 ounces mixed greens
Avocado Dressing
1 avocado
1 small garlic clove
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 400Β°F/200Β°C
2. In a large bowl, mix the butternut…

Source/Read More: Tasty


  1. I tried this recipe and have a few suggestions:

    -roasted veggies: I recommend using two baking sheets so that they roast instead of steam (over-crowded pans of veggies don't have enough room). I also recommend stirring/flipping them around half way through.
    -dressing: when they say to use the juice of one lime… start out with WAY less and add to your level of tastiness (once it's in there it can't be removed). Same with the full teaspoon of pepper. Also, if it is too thick to "drizzle" then don't be afraid to thin it with some water.
    -serving: I recommend serving the roasted (hopefully crispy and caramelized) veggies hot from the oven. I roasted them earlier in the day and served them at room temperature… not a good idea.

    So yeah. Just my two cents from my experience today. It is a recipe that definitely has potential, but if not executed right the texture can be off putting and the dressing can be too intense.

    Thank you Tasty for the vegan recipe!!!! πŸ‘πŸ»πŸ‘πŸ»

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