Roasted Vegetable Salad with Green Goddess Avocado Dressing
| 1 min read
Incorporating veggies into meals isn’t always the easiest task. We want to be healthy, but if the flavor isn’t there, chances are vegetables will be left untouched on our plate. Luckily, this recipe makes your serving of greens with lunch or dinner a lot more appetizing.
The best part is that you change up the veggies depending on what you enjoy. Tomatoes, carrots and green beans are just a few examples of some great alternative ingredients.
Butternut squash are in season from September through December, Brussels sprouts are in season from August through November and peppers are in season from July through October.
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Photo credit: A Healthier Michigan
