Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate
Recipes » Salads » Roasted Butternut Squash and Sea Vegetable Salad
CNS Logo
Roasted Butternut Squash and Sea Vegetable Salad Recipe

What You'll Need

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

How to Make It

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.

Copyright 2021 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

  • 100% online, learn at your own pace
  • Science-based foundation
  • A trusted credential from eCornell

You can unsubscribe at any time using the link in our emails. For more details, review our Privacy Policy