1 ea. 15.5-oz. can cannellini beans, drained and rinsed
3 c. arugula, drained and sliced
1 ea. Avocado From Mexico, halved, pitted, peeled and diced
4 oz. goat cheese, crumbled
Preheat oven to 400 degrees Fahrenheit.
On a small baking sheet, spread the diced butternut squash and the shallots in a single layer.
Drizzle with 1/4 cup of olive oil, all the rosemary and red pepper flakes, and 1/2 teaspoon of salt. Toss well and bake for 25 to 30 minutes, until cooked through and squash is caramelized around edges. Remove from heat.
In a small bowl, mix the lime juice, red wine vinegar, remaining 1/4 cup olive oil, mustard, remaining 1/2 teaspoon salt and black pepper. Whisk until combined.
Incorporate cannellini beans and arugula. Toss well. Mix in the avocado and butternut squash mix. Scrape into a serving bowl or platter, sprinkle with goat cheese and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Cannellini, Roasted Squash and Avo Salad
Amount Per Serving 4-6
Calories 610 Calories from Fat 0
% Daily Value*
Total Fat 45g 58%
Saturated Fat 12g 59%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 30mg 10%
Sodium 690mg 30%
Total Carbohydrates 38g 14%
Dietary Fiber 12g 42%
Total Sugars 5g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.20mg 0.20%
Calcium 419mg 30%
Iron 4mg 20%
Potassium 790mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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