Roasted Squash and Avocado Salad
This Roasted Butternut Squash and Avocado Salad is the perfect recipe for transitioning between late summer and early autumn.
Servings: 2 people
Calories: 613.63kcal
Ingredients
- 250 g butternut squash cut into sliced
- 2 tablespoon olive oil for roasting
- 1 handful coriander leaves only
- 4 spring onions finely sliced
- 1 avocado
- 1 handful sprouts e.g. alfalfa sprouts
For the dressing
- 3 tablespoon tahini
- 0.5 lemon juice only
- 2 tablespoon olive oil
- water
Instructions
- Pre-heat you oven to 200C/392F/gas mark 6.
- Cut your butternut squash into slices then scatter over an oven tray.
- Toss with olive oil and season well.
- Roast for 20 minutes or until soft.
- While the squash is roasting assemble layers of lambs lettuce, sliced avocado, sliced spring onions and coriander,
- Mix the tahini, olive oil, lemon juice and a little water until you have the desired thickness.
- Once roasted, add the butternut squash slices to the salad and top with the sprouts.
- Finally drizzle over the dressing.
Nutrition
Calories: 613.63kcal | Carbohydrates: 32.35g | Protein: 7.95g | Fat: 54.96g | Saturated Fat: 7.71g | Polyunsaturated Fat: 10.09g | Monounsaturated Fat: 34.82g | Sodium: 25.34mg | Potassium: 1140.09mg | Fiber: 11.72g | Sugar: 4.66g | Vitamin A: 13762.78IU | Vitamin C: 56.38mg | Calcium: 129.19mg | Iron: 3.13mg