Name: Roasted Squash and Kale Salad
Yield: Makes 4 servings (serving size: 1 1/2 cups)
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

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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Roasted Squash and Kale Salad

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