Recipes » Salads » Roasted Butternut Squash and Sea Vegetable Salad
T. Colin Campbell Center for Nutrition Studies
Roasted Butternut Squash and Sea Vegetable Salad Recipe


  • 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


  • 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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