small butternut squash (about 1 pound), peeled, seeded and cut into ½-inch cubes
avocado, pitted and cut into ½-inch cubes
scallions, green parts only, thinly sliced
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.