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

Difficulty

This is our estimate based on online research.
Calories:	2616
Fat:	20 g
Carbohydrates:	611 g
Protein:	64 g
Calculated per serving.

by Becomingness

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Serves: 4

Ingredients

0.5 cup 0.5 cup 0.5 cup Beetroot, chopped (approximately 4 small beetroot, peeled and chopped)
1 cup 1 cup 1 cup Butternut Squash, chopped (approximately 1/2 small squash, peeled, de-seeded and chopped)
3 cup 3 cup 3 cup Baby Spinach
1 cup 1 cup 1 cup Rocket
1 whole 1 whole 1 whole Avocado, sliced
1.5 cup 1.5 cup 1.5 cup Tomato, Cherry, halved
1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin, (for the dressing)
1 Tbsp 1 Tbsp 1 Tbsp Balsamic Vinegar, (for the dressing)
1 pinch 1 pinch 1 pinch Sea Salt, (for the dressing)
1 pinch 1 pinch 1 pinch Black Pepper, (for the dressing)

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

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.
When ready to serve, place all the salad ingredients in a large bowl, then add your preferred dressing and mix thoroughly.