Roasted Butternut Squash and Sea Vegetable Salad
Try something new with butternut squash. Avocado, dulse and wakame are perfectly complimented by fresh green onions, cilantro and lemon in this salad.
Wakame, the sea vegetable featured in this salad, is an excellent ingredient to keep handy – it’s a great source of omega-3 fatty acid, magnesium, iron and calcium. The avocados and sunflower seeds are excellent sources of heart-healthy fats, and the roasted butternut squash makes this salad perfect for the cooler months.
- Preheat oven to 425 degrees F.
- Toss squash with a dash of salt. Roast until tender and lightly browned, about 15 minutes, tossing halfway through.
- While squash is roasting, soak wakame in 3 cups water for 10-15 minutes, until hydrated and tender.
- Squeeze water out of wakame and place in a large bowl, along with squash, avocado, scallions, cilantro, sunflower seeds and dulse. Season with a dash of sea salt and lemon juice. Toss to combine. Serve at room temperature.
Recipe by Chef Megan Huylo of the Natural Gourmet Institute.