Preheat oven to 500 degrees
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.
When squash is cool, toss with kale, cucumber, red onion & red bell pepper.
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.
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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