Autumn Harvest Paleo Salad

Ingredients

• 2 cups butternut squash, peeled, cubed, and roasted
• 6 cups mixed greens, spinach, arugula, and kale
• 2 medium apple, cored and sliced
• 1/2 cup pecans, toasted
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.

2. 2

   In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced apples, and toasted pecans.