Roasted Squash and Kale Salad

squash-kale-salad Recipe
Quentin Bacon


Makes 4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories 299
Fat 14 g
Satfat 2 g
Monofat 8 g
Polyfat 3 g
Protein 8 g
Carbohydrate 42 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 325 mg
Calcium 237 mg


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


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.

Michelle Bernstein,

Michy's and Sra. Martinez, Miami, Florida,


September 2010
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