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

Serves: 4

Serves: 4decrease servingsincrease servings



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.


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

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