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ROASTED SQUASH & VEGGIE SALAD with Citrus Avocado Dressing

ROASTED SQUASH & VEGGIE SALAD with Citrus Avocado Dressing

This delicious salad featuring delicious fall veggies is as versatile as any fall and winter staple, but pretty enough to be featured at Thanksgiving or your holiday party. Mix and match squash, cruciferous veggies like cauliflower and broccoli, peppers and onions for variety and color.

INGREDIENTS:

  • 1 pound of Brussels sprouts, cut each in half.
  • 1 bell pepper cut into chunks. For more color, use red, orange or yellow.
  • 1 pound squash such as butternut squash, acorn squash, pumpkin, spaghetti squash, or similar. Cut coarsely into chunks.
  • 1 large onion cut coarsely into chunks.
  • 1 teaspoon salt
  • 1-2 teaspoons coarsely ground black pepper
  • 1 Tablespoon oregano
  • ¼ cup extra virgin olive oil
  • Salad greens for the base of the salad

DRESSING INGREDIENTS:

  • ¼ cup lemon or lime juice
  • ¼ cup extra virgin olive oil
  • 1 avocado
  • 1 onion chopped fine
  • 1 small clove or garlic chopped fine
  • 1-2 teaspoons salt to taste
  • 1-2 teaspoons coarsely ground black pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F.
  2. Mix the squash, bell pepper, Brussels sprouts, salt, pepper, oregano, and olive oil together in a medium to large bowl. Mix until all ingredients are covered with the spices and oil.
  3. Lay the veggies evenly on a baking sheet.
  4. Roast veggies for 35-40 minutes. Check for doneness by spearing with a toothpick or fork. The veggies should be soft enough that it spears easily.
  5. Put all DRESSING INGREDIENTS in a blender for a liquid dressing. If you prefer your dressing chunky, cut all ingredients very fine, and mash the avocado.
  6. Place the salad greens on the bottom of a serving bowl. Top with the Roasted Veggie Mixture, and then top again with the Dressing Mixture.

Serve warm. Serves 4-6.

 

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