Butternut Squash Salad

Butternut Squash Salad
1 cup shredded butternut squash
1 cup grape tomato cut in quarters
½ of green pepper shredded
½ of cucumber sliced
¼ cup chopped red onion
4 romaine lettuce leaves
1 tablespoon olive oil
½ teaspoon lime juice
¼ teaspoon agave syrup
Sea salt and cayenne pepper to taste
1 Preheat oven to 400°F.in a glass container add squash and pour olive oil over. Sprinkle with salt and pepper. Bake until tender for about 5 minutes, turning occasionally, Set aside to cool.
2 Combine all remaining ingredients in large bowl. Season with salt and pepper. Add squash and toss.

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