Roasted Squash, Olive, Avocado and Arugula Salad

Serves 4

Ingredients:

1 large butternut squash (about 2 lbs)
olive oil
salt & pepper
1 T paprika
1 T dried mixed herbs
5 oz of arugula
1 cup pitted olives
2 avocados

Dressing:
1 T tamari
2 T apple cider vinegar
2 T olive oil
salt & pepper

Method:

Preheat the oven to 400F

Peel the butternut squash and cube into small even pieces

Place the cut pieces on a baking sheet and drizzle them with olive oil, salt & pepper, plus the paprika and dried herbs.  Mix well.

Bake the squash for 40 minutes. Once soft, leave it aside to cool.

For the dressing:

Make the dressing by mixing all the ingredients together with a little salt & pepper to taste.

Mix the arugula with the dressing and the olives before cutting the avocados into small cubes and adding them to the salad with the squash once it’s cool.

*this makes a very quick meal if you roast the squash the day before.   Double or triple the dressing recipe and keep it in your fridge.  This has been my go-to lunch as of late. I added some toasted almonds too. Very tasty and satisfying.

Recipe courtesy of Deliciously Ella