Kale & Squash Medley w/ Ginger Lime Agave Sauce

Roasted Squash and Kale Salad

squash-kale-salad Recipe
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.

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