Roasted Squash & 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, cubed in 1/2 inch pieces , about 1 1/2 - 2 cups |
2 tablespoon(s) olive oil |
3 tablespoon(s) brown sugar or honey |
1/3 teaspoon(s) ground black pepper |
1 pound(s) kale, thinly sliced, i prefer black kale , or enough to balance the salad |
1/2 english cucumber, julienned |
1/2 cup(s) red onion, thinly sliced |
1/2 cup(s) red bell pepper, julienned |
2 teaspoon(s) low sodium soy sauce |
1 tablespoon(s) fresh lime juice |
2 teaspoon(s) sesame oil |
1 teaspoon(s) honey or to taste |
2 tablespoon(s) creamy peanut butter |
2 teaspoon(s) fresh grated ginger |
1 tablespoon(s) water |
toasted sunflower seeds, optional |
Directions:
1. Preheat oven to 500 degrees
2. Toss squash cubes with brown sugar or honey (can use maple syrup), & pepper in a baking pan and bake for about 20 minutes or until tender and browned. Remove from oven and cool.
3. When squash is cool, toss with kale, cucumber, red onion & red bell pepper.
4. Whisk together the soy sauce, lime juice, sesame oil, sugar (or honey, or maple syrup), peanut butter, ginger and water. This makes a thick dressing which I usually make thiner with some more water...just tweak it with more lime juice, soy sauce or water to taste. Drizzle over salad and toss to serve. I like to add some toasted sunflower seeds as well which compliment the texture and flavour.
5. It makes lots, so for myself for a big lunch salad, I make the same amount of dressing to have on hand and just reduce the salad ingredients to an amount that looks like a good balance. It is easy to play with the ingredients.
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