Sunday, March 9, 2014

Roasted Butternut & Broccoli Salad

It doesn't get any easier than this to enjoy nutritious food!

4 cups small broccoli florets
2 cups cubed butternut squash
1 T + 1t. canola oil
1 T. reduced sodium soy sauce
1 T balsamic vinegar
2 t. dark (toasted) sesame oil
1 t. peanut butter
1 t. grated ginger
6 cups salad greens

(cut the butternut in small cubes - 1/2" or smaller - to cook faster)
Preheat oven to 450 F. Toss the broccoli and butternut with 1Tbs. of the canola oil on a rimmed baking sheet. Roast until lightly browned in spots (12-15 min.) Set aside to cool.
Dressing: In a large bowl, whisk the soy, vinegar, sesame oil, peanut butter, and ginger with the remaining 1Tbs. of canola oil. Toss the salad greens with the dressing. Top with the broccoli and squash.
2 cup serving yields: Calories: 160, Sodium: 180mg., total fat: 10g., Sat. fat: 1g., Carbs: 16g., Protein: 5g., Fiber: 6g., 2014

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