This is a tasty and healthy salad with the earthy flavors of roasted butternut squash, the creamy texture of avocado, the crunch of pecans, and the sweetness of dried cranberries. Great for a healthy meal that fills you up.
Ingredients: 1 small butternut squash, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups kale, chopped. 1 ripe avocado, sliced. 1/2 cup pecans, toasted and chopped. 1/4 cup dried cranberries. 1/4 cup crumbled feta cheese.
Instructions: Preheat the oven to 400F 200C. Toss the diced butternut squash with olive oil, salt, and pepper in a bowl. Spread the butternut squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Let it cool. In a large salad bowl, combine the chopped kale, sliced avocado, toasted pecans, dried cranberries, and crumbled feta cheese. Add the roasted butternut squash to the salad. Toss all the ingredients together gently. Serve the salad with your favorite dressing or vinaigrette. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
David D Kirkpatrick
