Roasted Squash and Kale Salad

squash-kale-salad
Quentin Bacon

Good to Know

Using peanut butter in the dressings adds some healthy fat and delicious flavor to this roasted vegetable salad.

Ingredients

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.

Nutrition Information

  • Calories per serving299
  • Fat per serving14
  • Saturated fat per serving2
  • Monounsaturated fat per serving8
  • Polyunsaturated fat per serving3
  • Protein per serving8
  • Carbohydrates per serving42
  • Fiber per serving8
  • Cholesterol per serving0.0
  • Iron per serving3
  • Sodium per serving325
  • Calcium per serving237