Autumn Salad

IMG_4620This salad has such great autumn flavors, one of my favorites being roasted butternut squash. Yum!

3 c. salad greens

1 c. butternut squash, diced, roasted

2 chicken breasts, grilled, diced

1/2 avocado, diced

1/4 c. toasted almonds, sliced

2 eggs, boiled, chopped

1/2 c. beets, roasted, diced

1/4 c. dried cranberries

Balsamic Vinegarette Dressing:

2 T. honey

1 T. dijon mustard

1/2 t. salt

1/2 t. pepper

1 t. finely ground garlic

1/4 c. balsamic vinegar

3/4 c. extra virgin olive oil

To roast the butternut squash and beets:  dice the vegetables. put them in a large Ziploc bag with olive oil, salt and pepper and shake to coat.  Bake in the oven at 400 degrees until the vegetables are tender.

Enjoy!

Published by

renaefrey

My passions in life are family, decor, entertaining, gardening, cooking and eating healthy, and giving back.

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