Butternut Squash Carrot Avo Almond Salad - Gluten, Lactose Free

Ingredients

• 2 cups green leaf lettuce (washed)
• 1/2 cup butternut squash (Roasted or mash temp. should be cold)
• 1/4 avocado (sliced)
• 1/2 cup carrot (grated)
• 1/4 cup natural almonds (chopped)
• 1 tablespoon olive oil (virgin)
• 4 tablespoons white balsamic vinegar

Directions

1. 1

   Roast butternut squash for approximately 1 hr at 400°F Spoon out mashy bits in middle and store until ready to make recipe. Do not use oil. Discard the skin and other hard bits.

2. 2

   Combine cold squash with lettuce and gently mix together.

3. 3

   Add avocado, carrot, and almonds.

4. 4

   Toss olive oil into salad.

5. 5

   Add vinegar.

6. 6

   Serve!