Roasted Broccoli and Butternut Salad


  • 4 cups small broccoli florets
  • 2 cups 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 cups salad greens


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

Allowances: Makes 4 servings
Count each serving as 1 fat (group 7) and 1 restricted vegetable (group 2)

Recipe courtesy of Nutrition Action Healthletter.

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