| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 1 Red Capsicum roughly chopped
- 1 lb Butternut Pumpkin
- 1 lb Brussels Sprouts hulled and halved
- 2 teaspoons Oregano Leaves Dried
- 1 teaspoon Salt
- 1 teaspoons Black Pepper
- 3 tablespoons Olive Oil
- 4 oz Salad Leaves
Avocado Dressing
- 1 Avocado
- 1 Garlic Clove
- 1 Lime juiced
- 1/4 cup Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Ingredients
Avocado Dressing
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Instructions
- Preheat oven to 400°F/200°C
- 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.
- Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
- 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.
- 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!
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