Roasted Veggie Salad With Avocado Dressing (Paleo & Vegan)

Nutritious, delicious & simple-to-make. That’s how I like my recipes :)

Here’s a great one from BuzzFeedTasty:


  • 1 red bell pepper, roughly chopped
  • 1 pound butternut squash
  • 1 pound Brussels sprouts, hulled and halved
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 ounces mixed greens

((Feel free to add whatever veggies you like. For more protein, consider adding some quinoa!))

Avocado Dressing

  • 1 avocado
  • 1 small garlic clove
  • Juice of 1 lime
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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.

Bon Appétit!

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