Chipotle Squash Salad with Jicama, Goat Cheese, and Avocado
 
 
Want a life full of health and happiness? This Chipotle Squash Salad with Jicama, Goat Cheese, and Avocado will help you get there!
Yield: 4 servings
Ingredients
  • 1½ pounds butternut or other winter squash (you can also use sweet potatoes), peeled, seeded, and cut into 1-inch cubes
  • ¼ cup olive oil, plus some greasing for the pan
  • 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • Salt and black pepper
  • 1 jicama, peeled and chopped
  • Juice of one lime
  • 4 oz goat cheese
  • 1 avocado, sliced
  • baby spinach
Instructions
  1. Combine the ¼ cup oil, 1 chipotle chile, the adobo sauce, garlic, honey, and some salt and pepper in a small bowl. (A mortar and pestle is ideal here.) Taste and add another chile if you like.
  2. Brush the glaze evenly over the squash skewers and roast in a 400 degree oven for 30 to 45 minutes, or until tender.
  3. Toss squash together with jicama. Season to taste with lime juice and salt.
  4. Divide spinach among four bowls. Top with jicama/squash mix, goat cheese, and avocado.
Notes
Adapted from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2012/02/recipe-chipotle-squash-salad-with-jicama-goat-cheese-and-avocado.html