Roasted Butternut Squash and Kale Salad

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups kale, chopped
• 6 slices bacon, cooked and crumbled
• 1 avocado, mashed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.