Recipe: Roast squash and avocado salad

Ingredients:
Baby leaves or any kind
Roasted squash, cubed
Avocado, diced
Bean sprouts
Pomegranate seeds
Toasted almonds, chopped
 

Dressing:
½ cup Unrefined olive oil
½ cup Unrefined rice vinegar
1 tbsps. Sea salt
 

Method:
Chop squash and roast in the oven with a little unrefined oil (sesame is my favourite) until soft, leave to cool.
Add all ingredients together, mix up dressing and toss salad.