Roasted Fall Vegetable Salad
Roasted fall vegetable salad with butternut squash, brussels sprouts and eggplant over arugula and feta, finished with a creamy avocado, lemon and yogurt dressing.
Ingredients
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
Instructions
- Pre-heat oven to 350ºF.
- 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.
- Remove from the oven and let vegetables cool.
- Blend all ingredients from the dressing together in a small food processor or blender.
- 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.
- 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!