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Roast Vegetable Salad Recipe - No Diets Allowed #Food #Foodie

Roasted Vegetables Fall salad with Avocado dressing

Try this delicious roasted vegetable salad with the avocado lime dressing and you'll want to go back for seconds and thirds! 

Author Lisa


For the vegetables:

  • 1 butternut squash peeled, seeded and chopped into ½ inch cubes
  • 4 cups brussel sprouts stem off and cut in half
  • 1 medium eggplant chopped into ½ inch cubes
  • 3 tablespoons olive oil
  • 1.5 teaspoons salt
  • 3 sage sprigs

For the dressing:

  • 1 avocado
  • 1 lemon juiced
  • 2 tablespoons olive oil
  • 3 tablespoons greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

To assemble:

  • Arugula spinach or other dark green leaf of your preference
  • 4 tablespoons feta cheese crumbled


  1. Pre-heat oven to 350ºF.
  2. Brush some olive oil on the bottom of a baking sheet. Arrange vegetables in the baking sheet. I like to put the butternut squash close to the edges of the pan because they usually take longer to cook and this helps them cook faster. In the center, I arrange the eggplant and brussel sprouts. Drizzle olive oil and salt over vegetables and spread the sage sprigs around. Roast vegetables for about 30 minutes, until browned and softened.
  3. Remove from the oven and let vegetables cool.
  4. Blend all ingredients from the dressing together in a small food processor or blender.

  5. Assemble by laying a bed of greens, topping with the cooled roasted vegetables and sprinkle feta cheese over them. Drizzle with avocado dressing and serve.
  6. You will have a lot of vegetables leftover so eat them with an omelet, make another salad later, or eat them as a side for any meal!