Oven-Roasted Vegetable Salad

Makes 4 servings


  • 1 small butternut squash, large dice
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 lb. Brussels sprouts, hulled and halved
  • 2 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. black pepper
  • ¼ tsp. salt
  • 4 cups spinach
  • 1 medium apple, cut into matchsticks

Avocado Dressing

  • 1 medium-sized avocado, pitted and skin removed
  • 1 small garlic clove, minced
  • Juice and zest from 1 lime




  1. Preheat oven to 400 °F.
  2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, olive oil, oregano, pepper and salt until veggies are evenly coated.
  3. Roast vegetables on a baking sheet in one even layer for approximately 40 minutes, rotating vegetables after 20 minutes. Check for doneness by piercing the veggies with a fork and checking for softness.

Avocado Dressing

  1. To make the dressing, place the avocado, garlic, lime juice and zest in a blender and blend until mixture is light and creamy. Add lukewarm water to adjust consistency.


  1. Assemble the salad by placing 1 cup of spinach on a plate or bowl and topping with roasted veggies. Top with apple matchsticks and a drizzle of avocado dressing. Repeat to assemble a plate for each person.
  2. Serve and Enjoy!


Nutritional analysis per serving:  272 calories, 13 g fat, 8 g protein, 40 g carbohydrate (26 g available carbohydrate), 14 g fibre, 209 mg sodium

My Viva Plan® Servings: 1 grains and starch, 0 proteins, 4 vegetables, 0 fruit, 3 fat, 0 dairy