Roasted Squash and Kale Salad

Quentin Bacon

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

  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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