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Roasted Squash And Kale Salad

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salad sides dairy free vegan vegetarian memorial day lunch asian


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1 butternut squash

2 tablespoons olive oil

3 tablespoons brown sugar

1/2 teaspoon salt

1/3 teaspoon pepper

1 pound kale, thinly sliced

1 cucumber, peeled and julienned

1/4 cup thinly sliced red onion

2 teaspoons low-sodium soy sauce

1 tablespoon fresh lime juice

2 teaspoons sesame oil

1 teaspoon sugar

2 tablespoons creamy peanut butter

2 teaspoons fresh ginger

1 tablespoon water

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