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Roasted Butternut Squash, Kale and Cranberry Couscous
Ingredients
  • subheading: COUSCOUS SALAD INGREDIENTS:
  • 1 small butternut squash, peeled, seeded, and diced into ½-inch cubes
  • 2 tablespoons olive oil
  • salt and freshly-cracked black pepper
  • 1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
  • 2 cups chopped kale leaves
  • ⅓ cup dried cranberries (from DeLallo Salad Savors)
  • ⅓ cup chopped walnuts (from DeLallo Salad Savors)
  • 2 ounces goat cheese, crumbled (from DeLallo Salad Savors)
  • easy orange vinaigrette (recipe below)
  • subheading: Vinaigrette Ingredients:
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons DeLallo extra virgin olive oil
  • 2 tablespoons freshly-squeezed orange juice
  • pinch of salt and black pepper, to taste
Steps
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