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Butternut Squash and avacado salad
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Salads - Soups - Sidedishes
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Ingredients |
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1 butternut squash, peeled, cut in 1/4 inch slices
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4 Tbsp olive oil
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salt and pepper, (to season squash)
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2 avacado, each cut in 8 wedges, and peeled
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3 bunches watercress, cut bottom half of stems off
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2 heads Belgian endive cut in 1/8 inch julienne
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1 cup walnuts, broken in 1/2 inch pieces, then toasted
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32 baby grape tomatoes
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11 ounces Dijion vinaigrette
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Instructions |
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Originally Submitted
5/23/2015
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0 Out of 5 from
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