A bowl of butternut squash noodles with broccoli and chicken.

Try this creative and interesting salad recipe with warm butternut squash noodles, almond butter, ginger and hot peppers.

1 pound Butternut squash noodles
2 tablespoons Almond butter, room temperature
1 Inch-size piece of fresh ginger, peeled, grated
1 1/2 tablespoons Honey
1 tablespoon Hot cherry peppers, diced
2 teaspoons Light soy sauce
2 teaspoons Toasted sesame oil
2 Limes, juiced
4 tablespoons Extra-virgin olive oil
2 Scallions, sliced
Kosher salt
Black pepper
1 Large head of broccoli
2 cups Roasted chicken
1/4 cup Roasted, salted almonds or peanuts

Bring a large pot of water to a boil and add a large pinch of salt. Add in the butternut squash and cook for 2 minutes. Drain and rinse with cold water and set aside.

In a large bowl, combine the almond butter, ginger, honey, peppers, lime juice, salt and pepper. Whisk in the soy sauce, sesame oil and olive oil.

Stir in the scallions, broccoli, chicken, butternut squash and peanuts or almonds. Toss to combine and serve.