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!