Roasted Butternut Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the salad
  • 1 small butternut squash, peeler, seeded and cupbed
  • 1 avocado
  • ¼ cup walnuts
  • 2 Tablespoons red onion, finely minced
  • ¼ cup macadamia ricotta*
  • 4 cups baby kale
For the macadamia ricotta
  • 1 cup macadamia nuts
  • juice of ½ lemon
  • salt and pepper to taste
For the balsamic vinaigrette
  • ¼ cup pumpkin seed oil or DHA flax oil
  • 2-3 Tablespoons balsamic vinegar
  • pinch of salt
  • salt and pepper to taste
For the salad
  1. Pre-heat the oven to 350 F.
  2. Peel, seed and cube the squash. Toss in a few Tablespoons olive oil and place on a baking sheet.
  3. Roast for 20-30 minutes or until tender. Remove from the oven and allow to cool before eating in the salad.
  4. Seed and cube the avocado.
  5. Crush the walnuts and set aside.
  6. Arrange the baby kale or other greens in 4 bowls. Top with avocado, butternut squash, red onion, walnuts and macadamia ricotta.
For the macadamia ricotta:
  1. Soak the macadamia nuts in filtered water over night.
  2. Rinse and place the nuts in a food processor with the lemon juice and puree until smooth.
  3. Add more water as necessary to achieve the desired texture.
  4. Season with salt and pepper to taste.
For the vinaigrette:
  1. Whisk together the oil and vinegar and season to taste with salt and pepper.
  2. Add the
Recipe by Plant Craft at