Roasted Squash and 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.



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