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Recipes » Salads » Roasted Butternut Squash and Sea Vegetable Salad
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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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