Roasted Vegetable Salad

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
2 Tbsp olive oil
4 oz mixed greens

Dressing:
1 avocado
1 small garlic clove
juice of 1 lime
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

Directions:
Preheat oven to 400 degrees
In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.

Dressing:
Place the avocado, garlic, lime juice, olive oil, salt and pepper in  a blender or food processor and blend until the mixture is light and creamy.

Assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado dressing and serve.