Roasted Butternut Squash, Kale, and Feta Sexy Salad

Part 1: Take 1 cup of cubed butternut squash (fresh or frozen). Spray it with oil, season with salt and cumin. Air fry for 20-25 minutes at 375°F, or alternatively, bake in an oven for 45 minutes.

Part 2: Place approximately 3 cups of chopped kale into a bowl. Add 1/3 of a soft avocado on top. Use your clean hands to massage the avocado into the kale until the avocado is no longer visible and acts as a dressing. Squeeze in the juice of half a lemon. Optionally, mix the lemon juice with a teaspoon of honey before adding.

Part 3: Add 1/2 to 1 cup of shredded cabbage and 1/4 cup of crumbled regular or reduced-fat feta to the bowl. For added protein, you can mix in leftover salmon, chicken, tofu, or a hard-boiled egg.