Roasted Veggie Salad Topped With Avocado Dressing

  • Difficulty: Ultra Basic
  • 50 minutes
  • 2 servings

Want to enjoy an all-veggie meal tonight? Then grab some pumpkin, brussels sprouts, bell pepper, and roast them in the oven. Then, serve the roasted vegetables in a lettuce salad, topped with a creamy avocado dressing. It’s fresh, healthy, and perfect for a light dinner!

Ingredients Needed for Roasted Veggie Salad Topped With Avocado Dressing

1 avocado, pit removed
1 garlic clove, chopped
salt
pepper
1 tablespoon olive oil
1 lime
4 ounces of pumpkin, diced
3.5 ounces of brussels sprout
½ red bell pepper, diced
1 tablespoon olive oil
1 teaspoon oregano
½ lettuce
1 ounce baby spinach
basil

How to Cook Roasted Veggie Salad Topped With Avocado Dressing

  1. Preheat the oven to 400°F/200°C.
  2. You can start with the dressing. Grab a tall glass container and add the avocado, garlic, salt, pepper, olive oil, and the juice of a lime.
  3. Blend all of the ingredients until smooth.
  4. Add water in a medium saucepan and throw in the diced pumpkin. Bring it to a boil and cook it until it’s slightly tender.
  5. Line a baking tray with parchment paper. Add the cooked pumpkin, brussels sprouts, bell pepper, olive oil. Season with salt, pepper, and dried oregano.
  6. Roast the veggies for the next 40 minutes.
  7. Place the lettuce and spinach in a bowl or plate. Top it with roasted veggies and pour the avocado dressing.

Leave a Reply

Your email address will not be published. Required fields are marked *