Roasted Butternut Squash and Chicken Salad

Ingredients

• 1 medium butternut 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 pepper
• 4 cups spinach, fresh

Instructions

1. 1

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

2. 2

   In a small bowl, mash the avocado. Stir in the remaining 1 tbsp of olive oil, lemon juice, garlic, salt, and pepper to make the dressing.