Roasted Broccoli & Butternut Salad
Cut the butternut squash into small cubes (less than ½”). They’ll roast more quickly that way.
Total time to prepare: 20 minutes
4 cups small broccoli florets
2 cups cubed butternut squash
1 Tbs. + 1 Tbs. canola oil
1 Tbs. reduced-sodium soy sauce
1 Tbs. balsamic vinegar
2 tsp. dark (toasted) sesame oil
1 tsp. peanut butter
1 tsp. grated ginger
6 cups salad greens
• Preheat the oven to 450°F.
• Toss the broccoli and butternut squash with 1 Tbs. of the canola oil on a rimmed baking sheet. Roast until lightly browned in spots, 12-15 minutes. Remove and allow to cool.
• In a large bowl, whisk the soy sauce, vinegar, sesame oil, peanut butter, and ginger with the remaining 1 Tbs. of canola oil.
• Toss the salad greens with the dressing. Top with the broccoli and butternut squash.
Per serving (2 cups)—
Sodium: 180 mg
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 16 g
Protein: 5 g
Fiber: 6 g