Quentin Bacon
Makes 4 servings (serving size: 1 1/2 cups)

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

Recipe Is:

How to Make It

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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