Roasted Squash and Kale Salad

Photo by Quentin Bacon
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- 3 tablespoons agave
- 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 tamari
- 1 tablespoon fresh lime juice
- 2 teaspoons sesame oil
- 2 tablespoons creamy peanut butter
- 2 teaspoons fresh ginger
- 1 tablespoon water
Directions:
Preheat oven to 400°. Peel, seed, and cut butternut squash into 1-inch chunks. Toss with olive oil, salt, and pepper; bake for 25 minutes. Remove from oven; cool. Toss with kale, cucumber, and red onion. In a blender, purée low-sodium tamari, fresh lime juice, sesame oil, agave, creamy peanut butter, fresh ginger, and water. Drizzle salad with dressing; serve.