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.
- 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.