Roasted Vegetable Salad with Avocado Dressing | EATS Park City

Ingredients

• 1 red bell pepper, roughly chopped
• 1 lb butternut squash
• 1 lb Brussels sprouts, hulled and halved
• 2 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 3 Tbsp. olive oil
• 4 oz mixed greens
• 1 avocado
• 1 small garlic clove
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper