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Preheat oven to 300 degrees.
Rub squash in olive oil and sea salt, spread on baking tray and bake 30 minutes. Let cool.
In small bowl, combine lemon zest and juice, vinegar, honey, and sea salt for vinaigrette; whisk 1 minute. Slowly, pour olive oil in thin, steady stream, continuing to whisk until vinaigrette has emulsified. Season with sea salt and pepper, to taste.
Place cooled butternut squash, lettuce, and avocado in salad bowl and mix to combine. Sprinkle walnuts over salad. Drizzle with vinaigrette and garnish with cilantro leaves, if desired.