Butternut Squash, Beetroot & Avocado Salad

This is such an easy salad to make. It is full of amazing flavours and will be a hit amongst your guests.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place pumpkin and beetroot on a baking tray lined with baking paper, cover with coconut oil and bake at 190u00b0 celsius for about 60 minutes or until soft. Remove from the oven and cool for a few minutes.
  2. When ready to serve, place all the salad ingredients in a large bowl, then add your preferred dressing and mix thoroughly.

Notes

Note - I used Kent Pumpkin in my recipe, which I find sweeter than Butternut.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:1 hour
  • Show nutritional information
    This is our estimate based on online research.
    Calories:2616
    Fat:20 g
    Carbohydrates:611 g
    Protein:64 g
    Calculated per serving.

Used in this recipe

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