Roasted Broccoli and Butternut Salad

Recipe courtesy of Nutrition Action Healthletter.

4 C small broccoli florets
2 C cubed butternut squash
1 Tbsp + 1 Tbsp olive oil
1 Tbsp reduced-sodium soy sauce
1 Tbsp balsamic vinegar
2 tsp dark sesame oil
1 tsp peanut butter
1 tsp grated ginger
6 C salad greens

• Cut the butternut squash into small cubes (less than ½”) for faster cooking.
• Pre-heat the oven to 450F.
• Toss the broccoli and butternut squash with 1 Tbsp of the olive oil on a rimmed baking sheet.
• Roast until lightly browned in spots, 12 – 15 minutes.
• Remove and allow to cool.
• In a large bowl, whisk the soy sauce, vinegar, sesame oil, peanut butter, and ginger with the remaining 1 Tbsp olive oil.
• Toss the salad greens with the dressing.
• Top with the broccoli and butternut squash.

Serves 4; count each serving as 1 fat and 1 restricted vegetable.