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1. Preheat oven to 400°
2. In a large bowl, mix the butternut squash, bell pepper,
Brussels sprouts, sweet potato, onion, 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 serve, place a handful of mixed greens on a plate and top
with the roasted veggies. Spoon on the Avocado Dressing and
enjoy!
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