Butternut Squash Carrot Avo Almond Salad - Gluten, Lactose Free

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

1. Roast butternut squash for approximately 1 hr at 400F Spoon out mashy bits in middle and store until ready to make recipe.
2. Do not use oil.
3. Discard the skin and other hard bits.
4. Combine cold squash with lettuce and gently mix together.
5. Add avocado, carrot, and almonds.
6. Toss olive oil into salad.
7. Add vinegar.
8. Serve!

green leaf, butternut squash, avocado, carrot, natural almonds, olive oil, white balsamic vinegar

Taken from www.food.com/recipe/butternut-squash-carrot-avo-almond-salad-gluten-lactose-free-330873 (may not work)