1 large butternut squash
1 tbsp paprika
1 tbsp dried mixed herbs
5 ounces arugula
1 cup pitted olives
1 tbsp tamari
2 tbsp apple cider vinegar
2 tbsp olive oil
Preheat the oven to 400* F. Peel the butternut squash and cut into small bite sized pieces. Place the pieces on a baking sheet and drizzle with coconut oil, salt, pepper, paprika and dried herbs. Bake the squash for about 40 minutes. Once soft, leave to the side to cool.
For the dressing, make the dressing by mixing tamari, apple cider vinegar, olive oil, salt and pepper.
Mix the arugula with the dressing and olives. Add avocado and squash once it's cooled.
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