Kale Salad with Roasted Beets & Butternut Squash

Ingredients

• 2 medium sized beets, peeled, cut into 1” thick slices
• ½ butternut squash, peeled, seeds removed, and cut into 1” cubes
• 1 bunch of kale, rinsed, de-stemmed, and cut into ribbons
• 3 tbsp olive oil, divided
• Juice of ½ lemon
• 2 tsp fresh thyme
• 1 tsp fresh dill
• ½ avocado, cut into small pieces
• ½ cup Go Raw Garlic Thyme Salad Toppers
• Salt
• pepper
• ¼ cup tahini
• 1 tbsp apple cider vinegar
• 1 tbsp coconut aminos
• 1 tsp tamari
• ½ tbsp chives, finely chopped
• Water to thin