Name: Roasted Butternut Squash and Sea Vegetable Salad
Ingredients: 1 small butternut squash (about 1 pound), peeled, seeded and cut into ½-inch cubes; Sea salt; ¼ cup wakame; ½ avocado, pitted and cut into ½-inch cubes; 3 scallions, green parts only, thinly sliced; 2 Tbsp chopped cilantro; 2 Tbsp sunflower seeds; 1 Tbsp dulse flakes; 1 Tbsp lemon juice

Recipes » Salads » Roasted Butternut Squash and Sea Vegetable Salad

Roasted Butternut Squash and Sea Vegetable Salad Recipe

By Natural Gourmet Institute

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Try something new with butternut squash. Avocado, dulse and wakame are perfectly complimented by fresh green onions, cilantro and lemon in this salad.

Yield: About 2 cups

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded and cut into ½-inch cubes
Sea salt
¼ cup wakame
½ avocado, pitted and cut into ½-inch cubes
3 scallions, green parts only, thinly sliced
2 Tbsp chopped cilantro
2 Tbsp sunflower seeds
1 Tbsp dulse flakes
1 Tbsp lemon juice

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 425 degrees F.
2. Toss squash with a dash of salt. Roast until tender and lightly browned, about 15 minutes, tossing halfway through.
3. While squash is roasting, soak wakame in 3 cups water for 10-15 minutes, until hydrated and tender.
4. 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.