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Roasted Squash & Kale Salad Recipe

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This recipe for Roasted Squash & Kale Salad, by , is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Stark

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash
2 TBS olive oil
3 TBS brown sugar
1/2 tsp salt
1/3 pepper
1 lb thinly sliced kale
1 peeled, julienned cucumber
1/4 C thinly sliced red onion
2 tsp low sodium soy sauce
1 TBS fresh lime juice
2 tsp sesame oil
1 tsp sugar
2 TBS creamy peanut butter
2 tsp fresh ginger
1 TBS water

Directions:
Directions:
Preheat oven to 400 degrees. Peel and seed and cut the 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, red onion. IN a blender, puree soy sauce, lime juice, sesame oil, sugar, peanut butter, ginger and water. Drizzle salad with dressing and serve.

Number Of Servings:
Number Of Servings:
1 1/2 cups
Personal Notes:
Personal Notes:
Calories 299

 

 

 

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