Roasted Butternut Squash Salad
Ingredients
The roasted butternut squash
-
1
large
butternut squash (about 3 pounds/1.4 kg), peeled, seeded, and diced into ½-inch cubes
-
2
tablespoons
melted coconut oil or extra-virgin olive oil
-
to taste
none
fine sea salt
The salad
-
1
cup
uncooked quinoa
-
1
large
ripe avocado
-
to taste
none
fresh lemon or lime juice
-
to taste
none
fine sea salt
-
to taste
none
freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Spread the chopped squash onto the baking sheets, drizzle with coconut oil, toss to coat, and sprinkle with sea salt.
- Roast the squash for about 40 to 50 minutes until tender and slightly browned.
- While the squash is roasting, rinse the quinoa and cook it in a pot with water, bringing it to a simmer and then covering to cook until tender.
- Fluff the cooked quinoa with a fork and season with salt and pepper.
- Chop the avocado just before assembly.
- Once the squash is done, layer the warm quinoa on a platter, top with the roasted squash, and then add the chopped avocado.
- Garnish with additional salt and a drizzle of lemon or lime juice, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
10g
Total carbohydrates
54g
Total protein
8g
Sodium
340mg
Cholesterol
0mg
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