Roasted Broccoli & Butternut Squash Salad


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 tsp 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.