Oven-Roasted Vegetable Salad

Makes 4 servings

Add leftover roasted chicken or ham to make this a complete meal, perfect for dinners or work lunches. Pack your homemade avocado dressing on the side and add it fresh at lunchtime.




  • 1 small butternut squash, large dice
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 lb. Brussels sprouts, hulled and halved
  • 2 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. black pepper
  • ¼ tsp. salt
  • 4 cups spinach
  • 1 medium apple, cut into matchsticks

Avocado Dressing

  • 1 medium-sized avocado, pitted and skin removed
  • 1 small garlic clove, minced
  • Juice and zest from 1 lime



  1. Preheat oven to 400 °F.
  2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, olive oil, oregano, pepper and salt until veggies are evenly coated.
  3. Roast vegetables on a baking sheet in one even layer for approximately 40 minutes, rotating vegetables after 20 minutes. Check for doneness by piercing the veggies with a fork and checking for softness.

Avocado Dressing

  1. To make the dressing, place the avocado, garlic, lime juice and zest in a blender and blend until mixture is light and creamy. Add lukewarm water to adjust consistency.


  1. Assemble the salad by placing 1 cup of spinach on a plate or bowl and topping with roasted veggies. Top with apple matchsticks and a drizzle of avocado dressing. Repeat to assemble a plate for each person.
  2. Serve and enjoy!

Nutritional Analysis

Per serving

  • 272 calories
  • 13 g fat
  • 7.5 g protein
  • 40 g carbohydrate (26 g available carbohydrate)
  • 14 g fibre
  • 209 mg sodium

Revive Servings

  • 1 grains and starch
  • 0 protein
  • 4 vegetables
  • 0.25 fruit
  • 2.5 fat
  • 0 dairy