Recipe courtesy of Desirée / @icanyoucanvegan 

  • Preheat oven to 400°F.
  • In a medium bowl, combine butternut squash with a few drizzles of olive oil and salt and pepper, and toss until each piece is coated.
  • Transfer to a parchment-lined sheet pan and bake for 25 minutes, flipping halfway through. Set aside.
  • Meanwhile, cook plant-based crab cakes according to stovetop package directions. Set aside.
  • For the Maple Dijon Dressing, whisk all of the ingredients together in a small bowl.
  • In a large bowl, add the kale and drizzle with dressing to taste. Use your hands to gently massage the dressing into the kale leaves until somewhat softened and vibrant in color.
  • To serve, divide kale between two bowls and add in generous amounts of the butternut squash, cherry tomatoes and sliced avocado. Top with crab cakes. Drizzle with additional dressing if desired.

 

Roasted Butternut Squash Kale Salad with Crab Cakes
  • Preparation15 minutes
  • Cook Time 25 minutes
  • Serves 2

INgredients

  • ½ medium butternut squash, diced into ½-inch cubes
  • Olive oil
  • Salt and pepper to taste
  • 1 package Good Catch® New England Style Plant-Based Crab Cakes
  • 4 cups chopped kale
  • Cherry tomatoes, halved
  • 1 avocado, sliced

For the Maple Dijon Dressing:

  • ¼ cup olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

Recipe courtesy of Desirée / @icanyoucanvegan 

  • Preheat oven to 400°F.
  • In a medium bowl, combine butternut squash with a few drizzles of olive oil and salt and pepper, and toss until each piece is coated.
  • Transfer to a parchment-lined sheet pan and bake for 25 minutes, flipping halfway through. Set aside.
  • Meanwhile, cook plant-based crab cakes according to stovetop package directions. Set aside.
  • For the Maple Dijon Dressing, whisk all of the ingredients together in a small bowl.
  • In a large bowl, add the kale and drizzle with dressing to taste. Use your hands to gently massage the dressing into the kale leaves until somewhat softened and vibrant in color.
  • To serve, divide kale between two bowls and add in generous amounts of the butternut squash, cherry tomatoes and sliced avocado. Top with crab cakes. Drizzle with additional dressing if desired.