How to Make It
Heat olive oil in large skillet over medium. Add Ginger-Coconut Pork With Butternut Squash (with reserved cooking liquid) and salt; cook, stirring occasionally, 5 minutes. Cover and cook until warmed through, about 3 minutes.
Meanwhile, whisk together almond butter, water, soy sauce, vinegar, and sesame oil in a bowl until smooth.
To serve, spoon Ginger-Coconut Pork With Butternut Squash mixture over kale; drizzle with almond butter dressing. Top with radishes, basil, mint, and sesame seeds.