2 1/2cupsbutternut squash, peeled, seeded, and cut into 3/4 inch chunks
1Tbsp. + 2 tsp.coconut oil
1wholeavocado, peeled and diced
1Tbsp.apple cider vinegar
1pinchsalt & pepper, to taste
Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
To assemble bowl add lettuce and top with butternut squash, garbanzo beans and avocado pieces. Drizzle more tahini dressing on top and enjoy!