Roasted Acorn Squash and Chicken Salad

Ingredients

• 2 medium acorn squash, peeled and cubed
• 1.5 lbs boneless, skinless chicken breasts, grilled or baked
• 1 large avocado, mashed
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups spinach, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed acorn squash with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   While the squash is roasting, grill or bake the chicken breasts until cooked through. Allow to cool slightly, then slice or shred the chicken.