Roasted Squash And Kale Salad

• 1 butternut squash
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 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 soy sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 2 tablespoons creamy peanut butter
• 2 teaspoons fresh ginger
• 1 tablespoon water

1. Preheat oven to 400u0b0. Peel, seed, and cut butternut 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, and red onion. In a blender, puree low-sodium soy sauce, fresh lime juice, sesame oil, sugar, creamy peanut butter, fresh ginger, and water. Drizzle salad with dressing; serve.

butternut squash, olive oil, brown sugar, salt, pepper, kale, cucumber, red onion, soy sauce, lime juice, sesame oil, sugar, peanut butter, fresh ginger, water

Taken from www.myrecipes.com/recipe/roasted-squash-kale-salad (may not work)