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.
Cannellini, Roasted Squash and Avo Salad
Amount Per Serving 4-6
Calories from Fat 0
% Daily Value*
Total Fat 27g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 27g
Dietary Fiber 9g
* Percent Daily Values are based on a 2000 calorie diet.
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!