- Place cubed butternut squash in a bowl.
- Add 1 1/2 teaspoons of extra virgin olive oil and season with salt and pepper. Toss to coat.
- Place butternut squash on pan covered with foil and bake at 400 degrees for 20 minutes, or until soft and slightly colored at the tips.
- Toss sliced kumquats in a bowl with agave nectar. Place on pan covered with foil and bake for 10 minutes.
- While the butternut squash and kumquats are cooking, mix the dressing.
- To make the dressing, combine blood orange zest, lemon zest, blood orange juice, lemon juice, chopped cilantro, chopped parsley, cumin, paprika, chili powder, and 4 tablespoons of extra virgin olive oil in a bowl and whisk.
- After the butternut squash and kumquats are done cooking, put them in a large serving bowl with baby lettuce, diced avocado, toasted walnuts, juiced blood oranges, and dried cranberries.
- Mix with dressing.
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Kumquat Butternut Cranberry Salad
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