This salad is a great way to use a head of Romain, or some left over shredded lettuce from taco night. If you hadn’t already guessed, so much of my recipe development comes from me trying to get creative with my left overs or bits and pieces of things I have left in my refrigerator! Just because they’re “leftovers” doesn’t mean they have to be gross. If you have the right tools/knowledge you can make <almost> anything delicious.

This salad was born out of a leftover butternut squash I used to make these brownies and some leftover shredded lettuce from taco night. They were just kind of hanging out there and I thought, what the heck. Let’s get to work. This salad also happens to work with vegan, vegetarian and paleo diets as well!

So what do you think? Let’s make a salad with these things right here…

And some dressing in a jar. With these key things right here.

You’re pretty much halfway there already! Now you just have to mix it all together. And pour the dressing on top. Like this.

Ta daaaa! You did it! You made an amazing herbaceous salad and sweet, zippy dressing. All with 1 bowl and 1 jar 👏🏻👏🏻👏🏻.

Ingredients:

Salad

1/4-1/2 butternut squash, baked then cubed

1/2 avocado

1 Romain head, shredded or about 2 cups shredded lettuce

1 bunch Parsely

Dressing

1 lime, juiced

1tsp minced ginger

1 tbsp maple syrup

1tsp Dijon mustard

2tbsp avocado oil*

*can actually omit/reduce

Directions:

1. Place shredded romain in a bowl. Clean, dry and add parsley leaves. Toss gently
2. Combine all dressing ingredients in a jar and shake vigorously for about 10-15 seconds.
3. Pour desired amount of dressing over salad and toss gently again
4. Top with Avocado and Butternut squash chunks