Roasted Butternut Squash and Sea Vegetable Salad
What You'll Need
1 small butternut squash (about 1 pound), peeled, seeded and cut into ½-inch cubes
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.
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