Roasted Veggie Salad With Avocado Dressing

• 1 red bell pepper, roughly chopped
• 1 lb butternut squash (455 g)
• 1 lb brussels sprouts (455 g), hulled and halved
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 4 oz mixed greens (115 g)

Avocado Dressing

• 1 avocado
• 1 clove garlic, small
• 1 lime, juiced
• ¼ cup olive oil (60 mL)
• ½ teaspoon salt
• ¼ teaspoon black pepper