• 4 cups broccoli florets
  • 2 cups butternut squash, cubed
  • 1 tbsp. olive oil
  • 1 tbsp. gluten-free soy sauce (or Bragg’s Liquid Aminos)
  • 1 tbsp. balsalmic
  • 1 tbsp. roasted sesame seeds
  • 1 tsp. nut butter, your choice
  • 1 tps. ginger, grated
  • 6 cups of greens


  • Preheat over to 450 degrees.
  • Toss broccoli and squash in olive oil, place in baking dish.
  • Roast for 12-15 minutes. Remove from oven and allow to cool.
  • In a separate bowl, combine the rest of the ingredients and whisk until thoroughly mixed. You may need to add a tsp. of olive oil, depending on thickness.
  • Toss dressing with greens and top with broccoli and squash.