ROASTED VEGGIE SPINACH SALAD W/AVOCADO DRIZZLE

5
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 ;)

Rating:

★★★★★ 1 vote

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

How to Make ROASTED VEGGIE SPINACH SALAD W/AVOCADO DRIZZLE

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 :)

Printable Recipe Card

About ROASTED VEGGIE SPINACH SALAD W/AVOCADO DRIZZLE

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Dairy Free Low Carb



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