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

Michelle Bernstein


Ingredient Checklist


Instructions Checklist
  • 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.



Michy's and Sra. Martinez, Miami, Florida

Nutrition Facts

299 calories; fat 14g; saturated fat 2g; mono fat 8g; poly fat 3g; protein 8g; carbohydrates 42g; fiber 8g; cholesterolmg; iron 3mg; sodium 325mg; calcium 237mg.