Tangy Mango & Squash Salad.

This recipe was inspired by a blog a friend shared with me. Thanks, Erika! Check out Eating Rules for a version of this recipe that uses sweet potatoes and a whole lot of great healthy eating information.

• 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.