Tired of the same old salad? Because greens are so healthy and full of nutrients, it’s a good idea to eat them as often as possible, preferably daily. To make them taste better during the cold time of the year, I like combining them with roasted vegetables.

You can prepare this recipe with a variety of root veggies such as beets and carrots, sweet potatoes, onions, etc. Mix it up to keep it interesting!

INGREDIENTS
Veggie Mix

  • 1 lb butternut squash cubed
  • 1 lb Brussels sprouts halved
  • 1/2 lb red bell peppers chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 3 tbsp olive oil

Dressing

  • 1 ripe avocado
  • 1 lime juiced
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lb mix greens, spinach or kale

 

PREPARATION

1. Veggie Mix: Combine butternut squash, brussel sprouts, red bell peppers, salt, black pepper, dried oregano and olive oil into a mixing bowl. Mix and spread on baking sheet. Bake at 400°F for 35 minutes.

2. Dressing: In a blender combine avocado, lime juice, olive oil, garlic cloves, salt, pepper and blend until smooth.

3. Divide greens onto 6 plates, top greens the roasted mixed veggies and add the dressing.

Serves 6 | Prep Time: 50 min

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