ROASTED VEGGIE SPINACH SALAD W/AVOCADO DRIZZLE

Lora DiGs

By
@ansky714

THIS WAS MADE FOR MY 4th OF JULY BBQ N IT WAS LOVED BY ALL N THEN I MADE IT AGAIN THE OTHER NITE ...JUST TOO GOOD, HEALTHY N TOO EASY NOT TO MAKE AGAIN ;)


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Comments:

Serves:

2-4

Prep:

10 Min

Cook:

25 Min

Method:

Barbecue

Ingredients

1 small
butternut squash, cut into 1" pieces
10 medium
brussel sprouts, cleand n halvd (take outer layer leaves off)
1 large
red pepper, large dice
1 bag(s)
baby spinach, rinsed
3 Tbsp
olive oil
2 tsp
oregano
1 tsp
salt
1 tsp
black pepper

AVOCADO DRIZZLE

2 large
avocado
1 medium
lime, juiced
1 medium
garlic clove
1/2 tsp
salt
1/4 tsp
blk pepper
1/4 c
olive oil

Directions Step-By-Step

1
PREHEAT BBQ TO HIGH HEAT. IN A LARGE BOWL COMBINE BUTTERNUT SQUASH, BRUSSEL SPROUTS N RED PEPPER. ADD 3 TBLSPNS OF OLIVE OIL, OREGANO N 1 TSP OF SALT N 1 TSP OF BLK PEPPER...COMBINE.
2
POUR MIXTURE INTO A VEGGIE BBQ PAN OR A TIN PAN (throw away)...COOK FOR 20-25 MINUTES. STIRRING ONCE DURING COOKING.
3
NOW FOR DRIZZLE...IN A BLENDER PUT SCOOPD OUT AVOCADOS, 1/4 CUP OLIVE OIL,JUICE OF LIME, 1/2 TSP OF SALT N 1/4 TSP OF BLK PEPPER...BLEND TILL SMOOTH
4
PLATE BABY SPINCH N TOP WITH ROASTED VEGGIES N DRIZZLE AVOCADO SAUCE....CAN U SAY YUM :)

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy