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.
Roasted Squash and Kale Salad
Quentin Bacon
Yield: Makes 4 servings (serving size: 1 1/2 cups)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 299
- Fat: 14g
- Saturated fat: 2g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 3g
- Protein: 8g
- Carbohydrate: 42g
- Fiber: 8g
- Cholesterol: 0.0mg
- Iron: 3mg
- Sodium: 325mg
- Calcium: 237mg
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
Preparation
- 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.
Roasted Squash and Kale Salad Recipe at a Glance
- COURSE: Salads
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Blender, Roast
- PUBLICATION: Health
More Recipes for Salads
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Roasted Carrot and Avocado Salad
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Roasted Vegetable Salad
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