Oven-Roasted Vegetable Salad

Makes 4 servings


  • 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



  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

  1. 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.


  1. 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.
  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 grain, 4 vegetables, 3 fats