Health

Roasted Squash and Kale Salad

squash-kale-salad Quentin Bacon

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.


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

Nutritional Information

Calories per serving: 299
Fat per serving: 14g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 3g
Protein per serving: 8g
Carbohydrate per serving: 42g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 325mg
Calcium per serving: 237mg

Good to Know

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

This Recipe Is

Michelle Bernstein