Roasted veggies and salad with avocado dressing

This is one of my new favorites and my favorite thing is that you can freeze the veggies and have them ready to eat this winter too! 

INGREDIENTS

For the salad
1 red bell pepper, chopped in large chunks
1 lb butternut squash, chopped into squares
1 lb baby Brussels sprout, frozen
2 tsp dried oregano (this was optional. I used a bit of Italian seasoning instead.)
1 tsp salt
1 tsp black pepper
3 TB olive oil

For the Avocado Dressing
1 avocado (halved)
1 small garlic clove or 1 TB of minced garlic
Juice of 1 lime or lemon or 3 TB of juice
1/3 cup olive oil
1/2 tsp salt
1/4 tsp black pepper


INSTRUCTIONS

1. Preheat oven to 400°F/
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. To make the dressing, place the avocado, garlic, lime/lemon juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy. You want this to be able to be poured. Not chunky like mine!  I put too much avocado it in. 
5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and enjoy this utter yumminess!