Roasted Butternut Squash and Sea Vegetable Salad

Yield: About 2 cups

Try something new with butternut squash. Avocado, dulse and wakame are perfectly complimented by fresh green onions, cilantro and lemon in this salad.



  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.

Recipe by Chef Megan Huylo of the Natural Gourmet Institute.

Natural Gourmet Institute is a leader in health-supportive culinary education and has graduated over 2,500 chefs from over 45 countries. NGI provides exceptional, innovative and interdisciplinary health-supportive culinary education. Rooted in Dr. Annemarie Colbin’s seven criteria for food selection (which state that food should be seasonal, local, whole, traditional, balanced, fresh and delicious) their curriculum empowers chefs, individuals and communities to be leaders in the conversation about food and wellbeing through the preparation of healthful and delicious meals.
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