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.