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Roasted Veggie Salad

By July 25, 2016 Uncategorized No Comments

Serves: 4

INGREDIENTS:

  • 1 red bell pepper, roughly chopped
  • 1 lb butternut squash
  • 1 lb Brussels sprouts, hulled & halved
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 Tbsp. La Terra Basil Evoo
  • 4 oz mixed dark greens

Avocado Dressing:

  • 1 avocado
  • 1-2 garlic cloves
  • Juice & pulp of 1 lime
  • 1/4 cup  La Terra Garlic Evoo
  • 1/2 tsp ground sea salt
  • 1/4 tsp ground black pepper

Directions:

  • Preheat oven to 400°F/200°C
  • 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.
  • Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
  • To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
  • 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 serve!

CUCUMBER DRESSING

Ingredients:

  • 1 cucumber, peeled, seeded, and chopped
  • 4 quartered cherry or grape tomatoes
  • 1/2 cup La Terra Basil inf. Evoo
  • 2 TBSP La Terra Rosato BV
  • 1 ½ TBSP freshly squeezed lemon juice
  • ¼ tsp salt
  • 1 crushed garlic
  • Dash cayenne (optional)
  • ½-1 tsp minced fresh dill or basil
  • 1 ½ tsp minced onion

Directions:

  • Combine all – allow dressing to sit in fridge for at least 30 minutes before use

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