Ingredients:

• 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

Directions:

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.