Roasted Broccoli & Butternut Salad

  • 4 cups small broccoli or cauliflower florets
  • 2 cups cubed butternut squash
  • 2 Tbs. grapeseed oil, divided
  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. balsamic vinegar 2 tsp. toasted sesame oil
  • 1 tsp. peanut butter
  • 1 tsp. grated ginger
  • 6 cups salad greens

Step 1: Preheat oven to 450°F. Toss broccoli and butternut squash with 1 Tbs. oil on a rimmed baking sheet. Roast until lightly browned in spots, 12 to 15 minutes. Remove and allow to cool.

Step 2: In a large bowl, whisk soy sauce, vinegar, sesame oil, peanut butter and ginger with remaining 1 Tbs. oil. Toss salad greens with dressing. Top with cooled broccoli and butternut squash.

Serves 2.

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All Capital Digestive Care physicians and advanced practice providers are offering "virtual" visits via telehealth. Call your doctor's office or click the "Schedule a Visit" button to schedule an appointment. For the health and safety of our patients and staff, we are limiting in-office appointments and endoscopy procedures to patients requiring urgent care. We encourage all individuals to practice everyday preventive actions and social-distancing to help prevent the spread of COVID-19.