If you know me, you know I LOVE salads. Not just because they are healthy but because I just really love them. I was a a huge salad lover as a kid and it just stuck with me my whole life. I am not sure if it is the texture or the flavors or the dressings, but I’ve always craved them. I love my kale salads with tons of fresh chopped veggies, but I also love a good roasted salad too.
What is great about this salad is that you can prep your roasted veggies and dressing at the beginning of the week, and then toss them over greens for lunch and dinners. (It makes things a little easier when we meal prep them). But you can also enjoy your veggies freshly roasted and warm (think fall and winter time!).
This roasted veggie salad is so easy to make and assemble and it is one you can enjoy year round! It is low carb and high in healthy fats and vitamins and nutrients! Enjoy!
1 zucchini chopped
1 yellow squash chopped
1 bell pepper diced
1/4 cup red onion diced
2 cloves of garlic minced
2 cup of green leaf lettuce or greens of choice
2 tbsp sunflower seeds or pumpkin seeds
1 tbsp avocado oil
Dressing (serves 6):
1/2 cup avocado oil
1 tsp agave nectar or honey2 lemons juiced
1 tsp dried oregano
1/8 tsp garlic powder
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp dried basil
1/8 tsp dried parsley
Preheat your oven to 375. line a baking sheet with parchment paper. Spread the zucchini, squash, onion, and bell pepper on the sheet. Toss the veggies with the 1 tbsp of avocado oil. Place in the oven and roast for 15 minutes. Remove from oven and let cool. Option to let cool completely OR serve warm over greens. While cooling, blend the dressing ingredients in a blender. Then begin assembling the salad. Lay your greens down in a bowl. Top with your roasted veggies. Then sprinkle sunflower seeds or pumpkin seeds (or both!). Then drizzle 2 tbsp of dressing on top. Enjoy!