NWPA Growers Co-op
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Roasted Squash and Kale Salad

 

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

  1. Preheat oven to 400°.
  2. Peel, seed, and cut butternut squash into 1-inch chunks.
  3. Toss with olive oil, brown sugar, salt, and pepper; bake for 25 minutes. Remove from oven; cool.
  4. Toss with kale, cucumber, and red onion.
  5. In a blender, purée low-sodium soy sauce, fresh lime juice, sesame oil, sugar, creamy peanut butter, fresh ginger, and water.
  6. Drizzle salad with dressing; serve.
This entry is related to the following products. Click on any of them for more information.
Onion, Kale, Winter Squash, Scallions (Green Onion), Onion, Red, Ginger,

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