- 4 c butternut squash, cut into 1 inch cubes
- 1 mango, cut into chunks larger than the squash
- 1 c cooked edamame
- 3 T olive oil
- salt and pepper to taste
- 3 T lemon juice
- 2 T agave nectar (honey works too)
- 1 T rice vinegar
- 3 T cilantro, chopped
Note: This step can be done ahead of time to allow time for the squash to cool. The salad is best when chilled. Toss the squash in 2 T of olive oil. Sprinkle generously with sea salt & pepper. Spread in a single layer on a foil-lined baking pan and bake at 425 degrees for 20 minutes. Squash should be soft but not mushy. Cool completely.
Mix dressing: 1 T olive oil, lemon juice, agave nectar, and vinegar.
When squash is cooled, gently toss with mango and edamame. Sprinkle with fresh cilantro and drizzle with dressing. Toss to mix.