Roasted Butternut Squash Salad with Creamy Avocado Dressing
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A delightful keto-friendly lunch featuring roasted butternut squash, crisp greens, and a creamy avocado-based dressing.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1 medium avocado, pitted and diced
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the cubed butternut squash with 2 tablespoons of olive oil on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
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