roasted squash, orange & avocado salad

This gorgeous roasted squash, orange, avocado, chick pea & jalapeno salad with its smoky cilantro dressing isn’t just sunshiny pretty, this salad is loaded with the life-giving goodness of Vitamin C.

We all know Vitamin C is touted for warding off colds (or at least shortening their longevity), but did you also know it’s good for skin?? Something we all need in these harsh winter months. Smoke cigarettes & you require even more of this essential vitamin. 

Apart from the things you already know about Vitamin C, it also improves cardiac health, aids in lowering high blood pressure, can be helpful in preventing asthma, protects against cancer & can slow down skin’s aging.

In one quick & easy to make salad you can get a powerful dose of Vitamin C thanks to the butternut squash, oranges, jalapenos & avocados. That’s a whole lot of delicious antioxidants right there on your plate.

Serve this salad alone drizzled with its smoky cilantro dressing or serve it with some baked salmon or roasted chicken with crispy skin, like I did. This beautiful winter salad is a perfect example that good for you food never need be boring. Until next time, keep enjoying your Vitamin C! xo

roasted squash, orange & avocado salad
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 small butternut squash , peeled, halved, seeded, sliced
  2. 1 tablespoon olive oil
  3. salt & freshly ground pepper
  4. 3 oranges, peeled & sliced
  5. 2 ripe avocados, peeled & sliced
  6. 14 oz (398ml) can chick peas (garbanzo beans), drained & rinsed
  7. 2 jalapenos, sliced
  8. 1/2 cup thinly sliced green onions
  9. cilantro sprigs, for garnish
  11. 1/3 cup coarsely chopped cilantro (coriander) leaves
  12. 1/4 cup orange juice
  13. 2 tablespoons adobo sauce (or 1 teaspoon smoked paprika)
  14. 2 tablespoons white wine vinegar
  15. 1 tablespoon agave or honey
  16. 1 garlic clove
  1. To make the dressing: Place all ingredients in a blender; blend until smooth.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place squash on baking sheet, drizzle with dressing & sprinkle with a pinch of salt & pepper; toss to coat. Spread squash into a single layer. Roast for 25 to 30 minutes or until squash is softened; cool.
  3. Arrange squash on a serving plate (or just leave it on the baking sheet like I did to serve). Top with orange, avocado, chick peas, jalapeno & green onions; sprinkle with salt & pepper.
  4. Drizzle with dressing & top with cilantro sprigs for garnish, if desired.
The Fresh Aussie
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  1. This looks delicious – and so healthy! Thanks for the great recipe!!

  2. Mmmmmmmm! Looks dee-lish!!

  3. Looks sooo deliciously fresh! And the colors! Might just have to try this one!

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