Makes 4 servings

Ingredients

• 3 cups cubed peeled butternut squash
• 1 cup diced red bell pepper
• 1 lb. Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tsp dried oregano
• ½ tsp fresh ground black pepper
• ¼ tsp salt
• 4 cups spinach
• 1 medium apple, cut into matchsticks

Avocado Dressing

• 1 medium avocado, peel and pit removed
• 1 clove minced garlic
• 2 tbsp lime juice
• ½ tsp lime zest

Preparation

Salad

1. Preheat oven to 400°F.
2. In a large bowl, combine squash, bell pepper, Brussels sprouts, olive oil, oregano, pepper and salt. Toss to coat vegetables evenly.
3. Transfer vegetables to a large rimmed baking sheet, spreading evenly in a single layer. Bake, stirring once halfway through baking time, for about 40 – 45 minutes, or until vegetables are tender and lightly browned.

Avocado Dressing

4. To make dressing, add avocado, garlic, lime juice and zest to a blender and purée until mixture is smooth and creamy. If needed, add lukewarm water to adjust consistency.

Assembly

5. To assemble salads, place 1 cup spinach on each plate and top with roasted veggies, dividing equally. Top with apple matchsticks and a drizzle of avocado dressing.
6. 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 grain, 4 vegetables, 3 fats

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