Directions:
- Preheat oven to 400°. Peel, seed, and cut butternut squash into 1-inch chunks. Toss with olive oil, brown sugar, salt, and pepper; bake for 25 minutes. Remove from oven; cool. Toss with kale, cucumber, and red onion. In a blender, purée low-sodium soy sauce, fresh lime juice, sesame oil, sugar, creamy peanut butter, fresh ginger, and water. Drizzle salad with dressing; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 976.29 Kcal (4088 kJ) | ||
| Calories from fat | 529.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.88g | 91% | |
|---|---|---|---|
| Sodium | 1822.45mg | 76% | |
| Potassium | 3386.83mg | 72% | |
| Total Carbs | 103.8g | 35% | |
| Sugars | 37.93g | 152% | |
| Dietary Fiber | 7.68g | 31% | |
| Protein | 30.2g | 60% | |
| Vitamin C | 586.5mg | 977% | |
| Vitamin A | 5.9mg | 198% | |
| Iron | 7.2mg | 40% | |
| Calcium | 830.7mg | 83% | |
| Amount Per 100 g | |||
| Calories | 100.43 Kcal (420 kJ) | ||
| Calories from fat | 54.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 91% | |
|---|---|---|---|
| Sodium | 187.47mg | 76% | |
| Potassium | 348.39mg | 72% | |
| Total Carbs | 10.68g | 35% | |
| Sugars | 3.9g | 152% | |
| Dietary Fiber | 0.79g | 31% | |
| Protein | 3.11g | 60% | |
| Vitamin C | 60.3mg | 977% | |
| Vitamin A | 0.6mg | 198% | |
| Iron | 0.7mg | 40% | |
| Calcium | 85.5mg | 83% | |
* 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.
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