Roasted Vegetable Salad with Avocado Dressing

Roasted Vegetable Salad with Avocado Dressing - EATS Park City - OMAD

Roasted Vegetable Salad with Avocado Dressing

Total Time: 45 minutes

Yield: 4 Servings

Serving Size: 1/4 of Recipe

Calories: 193
Fat: 10 grams
Carbohydrates: 24 grams
Fiber: 6 grams
Protein: 4 grams
Allergens: None


  • 1 red bell pepper, roughly chopped
  • 1 lb butternut squash
  • 1 lb Brussels sprouts, hulled and halved
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 Tbsp. olive oil
  • 4 oz mixed greens
  • Avocado Dressing
  • 1 avocado
  • 1 small garlic clove
  • Juice of 1 lime
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  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!