Recently I bought some Brussels sprouts. I was craving a warm salad. I had some yam and bell peppers in fridge. And thought let’s make roasted veggie salad. I made Avocado dressing. Avocado dressing is so easy. Avocado makes this dressing a healthier dressing. This Roasted Veggie Salad with Avocado Dressing is satisfying salad and is packed with nutritious value.
I love roasted veggies in any form, whether it is in salad or in Enchilada or in Quesadilla.
This Roasted Veggie Salad with Avocado Dressing would make a great addition to your Christmas Menu and would be a beautiful side dish for any holiday party. It is easy and hearty salad. This recipe idea is adapted from Tasty with some changes.
Ingredients
Brussels sprouts – 2 cups-halved
Chopped yam – 1 cup
Chopped bell pepper – 2 cups
Olive oil – 1/4 cup
Salt to taste
Black Pepper powder – 1/2 tsp
Italian seasoning – 1 tsp
Red crushed powder – 1/2 tsp
fresh Rosemary – 1 tsp
Avocado dressing
Avocado – 1
Cilantro – 1/2 cup
Lemon juice – 2 tbsp
Salt
Garlic – 2 cloves
Olive oil 1/4 cup
Other ingredient
Lettuce chopped
Spinach chopped
Video recipe of Roasted Veggie Salad With Avocado Dressing
[ot-video type=”youtube” url=”https://youtu.be/tCZ2lpMFfoU”]
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Directions
Preheat oven @400 degree F.
1. In a large bowl, mix the veggies, salt, black pepper, crushed pepper, italian seasoning and olive oil until the veggies are evenly coated.
2. Pour the veggies onto a baking sheet and roast them into the preheated oven for 35 minutes @400 degree F.
3. To make the dressing, place everything into a blender jar and blend until the mixture is light and creamy.
4. To assemble the salad, place hand full of lettuce and spinach on a plate and top it up with roasted veggies. Drizzle on the Avocado dressing and Serve.
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