Winter Salad

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Servings: 4 Prep: 25 min Cook: 35 min Dairy Free Gluten Free Paleo No Leftover Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Butternut Squash, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Beets, Avocados, Cane Sugar

Ingredients

For the squash:

1 small butternut squash ⚠

extra virgin olive oil

sea salt

ground black pepper

For the salad:

2 beets ⚠

4 ounces baby salad greens

4 green onions

4 ounces prosciutto

2 avocados ⚠

¼ cup balsamic vinegar

2 tablespoons cane sugar ⚠

⅓ teaspoon sea salt

¼ teaspoon ground black pepper

¾ cup extra virgin olive oil

Instructions

1. Preheat oven to 400F.

2. Peel butternut squash, remove seeds, and cut into 1 inch chunks.

3. Place squash onto a baking sheet lined with silpat or parchment paper. Drizzle with some oil and season with sea salt and black pepper.

4. Peel beets and cut into 1 inch chunks, place in a roasting pan with a layer of filtered water.

5. Roast squash and beets for about 40 minutes or until both are soft when punctured with a fork. Remove from oven and cool while you prepare the rest of the salad.

6. Place washed salad greens in a large bowl.

7. Mince green onions. Roll prosciutto and cut each roll into thirds. Peel and chop avocados. Add all of these ingredients to the salad greens.

8. When the squash and beets are cooled, add them too.

9. In a small jar, combine balsamic vinegar, sugar, sea salt, pepper, and olive oil. Shake to combine well. Drizzle atop salad to your taste and serve.