Roasted Autumn Veggie Salad with Creamy Avocado Dressing

Ingredients

• 1 lb brussels sprouts, trimmed and halved
• 1 lb butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, ripe
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup sour cream
• 2-3 tbsp water, as needed to thin dressing
• 8 cups mixed greens
• 1/4 cup pecans, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the Brussels sprouts and butternut squash with the olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, or until vegetables are tender and lightly browned.