Ingredients

For the Chicken

• Use the leftovers from this recipe
  

For the tasty stuff that goes in the salad

• mixed greens
  
• 4 small golden beets
• 1 small-to-medium butternut squash
• toasted almonds
• pomegranate seeds
  

For the dressing

• juice 1 lemon
• juice 1 lime
• ½ avocado
• 1-2 T vinegar (champagne or cider)
• ¼ - ½ c avocado oil (olive oil will work too)
• s&p

Method

Preheat your oven to 400ºF.

Peel the beets and butternut squash (+remove the seeds). Chop into small pieces, salt/pepper and oil the pieces. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are).

While the veggies are roasting...

Wash and chop the lettuce. Add it, along with the rest of the "tasty" ingredients to the serving bowl. Add the squash, beets and chicken too.

For the dressing...

Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu -just make sure you've smashed the avocado up before adding it to the dressing.