Saturday, August 20, 2016
ROASTED VEGGIE SALAD WITH AVOCADO DRESSING
1 red bell pepper, roughly chopped
1 lb. butternut squash, peeled, seeded, and chopped
1 lb. Brussels sprouts, halved
2 t. dried oregano
1 t. salt
1 t. pepper
3 T. olive oil
4 oz. mixed greens
juice of 1 lime
1/4 c. olive oil
1 small garlic clove
1/4 t. pepper
1/2 t. salt
Preheat oven to 400 degrees.
In a large bowl, mix bell pepper, butternut squash, Brussels sprouts, oregano, salt, pepper, and olive oil until vegetables are evenly coated. Spread in one even layer on baking sheet and roast for 40 minutes.
To make dressing, place all dressing ingredients in a blender or food processor and blend until light and creamy.
Assemble salad by placing mixed greens on a plate, topping with roasted vegetables, and spooning dressing on top.
Makes four servings.
Notes: The dressing is thick and works well as a flavorful, non-dairy substitute for sour cream in tacos or other Mexican dishes.