1 Butternut Squash, cubed
1 tablespoon olive oil
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
¼ teaspoon sweet paprika
⅛ teaspoon ground cumin
¼ teaspoon sea salt
6 cups Arugula
2 cups leftover roasted chicken, chopped
10 Dates, pitted and chopped
¼ cup sliced almonds, toasted
2 avocados
lemon dressing
Preheat the oven to 400. Cube the butternut squash. Toss with the olive oil, maple syrup, cinnamon, paprika, cumin and sea salt. Roast 15 mins, check, 15 more mins. Set aside
Toss remaining ingredients together and serve with lemon dressing.
Calories: 233
Fat: 17g
Carbohydrates: 20g
Sodium: 88mg
Fiber: 7g
Protein: 3g
Sugar: 10g