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Roasted Butternut Squash Salad and Kale Summer Rolls with Feta Cheese and Avocado Green Goddess Dressing Recipe

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Roasted Butternut Squash Salad and Kale Summer Rolls with Feta Cheese and Avocado Green Goddess Dressing
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Ingredients
20
Count
Nutrition
122
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Sixteen 8 1/2-inch rice paper wrappers (also called summer roll wrappers or banh trang in Vietnamese)
  2. For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
  3. For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
  4. For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
  5. To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
  6. Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
  7. Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.9 Kcal (510 kJ)
Calories from fat 83.71 Kcal
% Daily Value*
Total Fat 9.3g 14%
Cholesterol 17.47mg 6%
Sodium 362mg 15%
Potassium 198.43mg 4%
Total Carbs 5.1g 2%
Sugars 2.22g 9%
Dietary Fiber 1.4g 6%
Protein 4.02g 8%
Vitamin C 8mg 13%
Vitamin A 0.2mg 6%
Iron 0.6mg 4%
Calcium 95.2mg 10%
Amount Per 100 g
Calories 149.3 Kcal (625 kJ)
Calories from fat 102.53 Kcal
% Daily Value*
Total Fat 11.39g 14%
Cholesterol 21.4mg 6%
Sodium 443.36mg 15%
Potassium 243.02mg 4%
Total Carbs 6.24g 2%
Sugars 2.72g 9%
Dietary Fiber 1.72g 6%
Protein 4.93g 8%
Vitamin C 9.8mg 13%
Vitamin A 0.2mg 6%
Iron 0.8mg 4%
Calcium 116.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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