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.
Mmmmm...so yummy. Tasty and filling. I agree that other greens can be substituted, and I've rounded it out with edamame and cashews for extra protein, mufas and umami. A nice, different use for butternut squash, and the roasted squash alone could have other applications. Good, main-dish fall/winter salads are hard to find but this one is a winner and I will make this again.
Everyone loves this salad and are always asking me for the recipe!
I made a few adjustments as follows:
almond butter instead of peanut butter.
celery instead of cucumber and
cooked kale for about 30 seconds on stove top in a dash of water.
My whole family (two adults, two teens) has enjoyed this salad several times. Once, lacking kale, I used a combination of spinach, iceberg lettuce and beet greens. Nom. When I don't have time to make the dressing, Kraft's Asian Sesame compliments it nicely.
I tossed a couple of handfuls of walnuts on top -- PERFECT!
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