South African Lunch: Paleo Biltong, Avocado & Roasted Butternut Squash Salad

Allergens

N/A

Ingredients

• 4 oz grass
• fed beef biltong, roughly chopped
• 1 medium butternut squash, peeled and diced
• 2 ripe avocados, sliced
• 2 cups mixed baby greens
• 1/4 cup toasted almonds, roughly chopped
• 1/4 cup extra virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tsp raw honey
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C).
2. Place the diced butternut squash on a lined baking sheet, drizzle with 2 tbsp of olive oil, salt, and pepper. Toss to coat and roast for 25 30 minutes or until tender.
3. In a small bowl, whisk together remaining olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
4. Arrange mixed baby greens on two plates. Top with roasted butternut squash, biltong, and avocado slices. Drizzle with dressing and sprinkle chopped almonds over each salad.
5. Serve immediately and enjoy your culinary journey through South Africa!

Chef’s Insight

Using high-quality, grass-fed beef biltong and ripe avocados enhances the overall flavor of the dish.

Notes

Feel free to experiment with other South African ingredients like boerewors or droewors sausages.