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Cranberry Squash Salad

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Serves 4


Ingredients:

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1 small butternut squash, peeled & diced+ Add to Shopping List
1 cup fresh cranberries+ Add to Shopping List
2 cups chopped fresh spinach or arugula+ Add to Shopping List
1 cup chopped pecans+ Add to Shopping List
1/4 red onion, jullienned+ Add to Shopping List
Olive oil+ Add to Shopping List
1 teaspoon feta or goat cheese before serving, optional+ Add to Shopping List
Salt, to taste+ Add to Shopping List
Pepper, to taste+ Add to Shopping List
  1. In bowl combine squash, cranberries, onion, oil, salt & pepper. Spread all on baking sheet and bake at 375 degrees F until golden brown, about 25 minutes.
  2. While that is baking make your warm dressing.
  3. Remove squash mixture and cool to room temperature.
  4. Toast pecans in oven for 10 minutes, remove and cool. In mixing bowl combine all squash, nuts, spinach and dressing. Serve immediately!
Warm Dressing:
1/3 cup olive oil+ Add to Shopping List
1/3 cup maple syrup+ Add to Shopping List
1/2 shallot, minced+ Add to Shopping List
1/4 cup apple cider vinegar+ Add to Shopping List
2 tsp Dijon mustard+ Add to Shopping List
  1. Combine all ingredients in saucepan and warm through but do not boil.
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