Roasted Squash and Kale Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 butternut squash |
2 tablespoons olive oil |
3 tablespoons brown sugar |
1/2 teaspoon salt |
1/3 teaspoon pepper |
1 pound kale, thinly sliced |
1 cucumber, peeled and julienned |
1/4 cup thinly sliced red onion |
2 teaspoons low-sodium soy sauce |
1 tablespoon fresh lime juice |
2 teaspoons sesame oil |
1 teaspoon sugar |
2 tablespoons creamy peanut butter |
2 teaspoons fresh ginger |
1 tablespoon water |
Directions:
1. 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.
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