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.