Roasted Butternut Squash Salad
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 6-8 cups cubed butternut squash
  • 1 Tbsp coconut oil
  • ½ tsp sea salt
  • 1 medium red onion, diced small
  • ½ Tbsp fresh ginger, minced
  • ¼ cup extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp lime juice
  • ¼ cup chopped fresh cilantro
  • 1 avocado, sliced, for serving
  • ½ tsp fresh ground black pepper, for serving (optional)**
Directions
  1. Preheat oven to 400 degrees.
  2. Toss the squash in the melted coconut oil and ½ tsp sea salt.
  3. Bake squash for 30-35 minutes, until slightly browned at the edges and easily pierced with a fork.
  4. While the squash is baking, a make the dressing. Whisk together the onion, ginger, olive oil, and vinegar. Season to taste with an additional pinch of salt and fresh ground black pepper, then stir in the cilantro.
  5. When the squash is done, set aside for 5 minutes to cool before tossing it with the dressing.
  6. Top with thin avocado slices to serve.
Notes
**AIP omit
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-butternut-squash-salad/