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

Roasted Butternut Squash and Sea Vegetable Salad Recipe

By Natural Gourmet Institute

(0)

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

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.