Roasted Squash and Kale Salad

Ingredients

  • 1 tablespoon water
  • 2 teaspoons fresh ginger
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons low-sodium soy sauce
  • + 8 more ingredients
    • ¼ cup thinly sliced red onion
    • 1 cucumber, peeled and julienned
    • 1 pound kale, thinly sliced
    • 1/3 teaspoon pepper
    • ½ teaspoon salt
    • 3 tablespoons brown sugar
    • 2 tablespoons olive oil
    • 1 butternut squash

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, c...

View full recipe at SpringPad

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