March is National Nutrition Month and one simple way to focus on nutrition is to add more fruits and vegetables to your plate. It’s also a great way to add color, flavor, and texture plus vitamins, minerals and dietary fiber.

Oven-roasting vegetables takes little effort and adds a savory depth of flavor. One unique way to use your roasted veggies is by making them the basis of a warm and hearty salad. 

Roasted Veggies with Avocado Dressing

Serves: 4

Ingredients

• 1 red bell pepper, roughly chopped
• 1 lb butternut squash, chopped into 1 inch cubes
• 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

Ingredients for 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

Directions

1. Preheat oven to 400°F.
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. 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.
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!