*This post was sponsored by Harvest Snaps, but all opinions are our own.*
Salads are a go-to lunch around here for us. It's an easy (healthy) option for busy work days, and there's endless combinations, so you don't get bored. No one wants to be stuck in a food rut, am I right? And with Jenna recently going vegan, it's an easy choice for both of us!
We were stoked to collaborate with Harvest Snaps because, well, we eat them like candy. Y'all as into them as we are? For two girls who love to snack, they're a super healthy (and delicious) alternative to most other addicting snacks *praise hands*. Throwing these on our yummy roasted vegetable salad added the perfect crunch!
Roasted Veggie Salad with Avocado Dressing
- 1 red bell pepper
- 2 yellow squashes
- 1 bag brussel sprouts
- A handful of walnuts
- Mixed greens
- Juice of 1/2 lime
- A handful of your favorite Harvest Snaps
- 3 tbsp of olive oil
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Start by preheating your oven to 400 degrees. Toss the veggies (minus the mixed greens) in a bowl with the olive oil and the spices. Place on a baking sheet, squeeze the juice from 1/2 a lime, and bake for about 35-40 minutes. While your veggies are a roastin', you can get to work on your dressing!
- 1 avocado
- 1/4 cup of olive oil
- Juice of 1/2 lime & 1/2 lemon
- 1 tbsp minced garlic
- Salt & pepper to taste
Put all dressing ingredients into a blender and blend on low til smooth & creamy! Yum!
Once your veggies are done, throw them over a bed of mixed greens. Toss on some walnuts & break up some of your favorite Harvest Snaps to add some crunch! We used a mix of the Lightly Salted and Wasabi Ranch for kick. Spoon on your dressing, grab a glass of Cab Sav, and crown yourself Top Chef. ;)
And when you're experiencing the after-meal munchies (just us?), this avocado dressing doubles as a nice dip for your Snaps!
Jen & Cort