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Oven Roasted Butternut Squash & Brussel Sprout Salad
Ingredients
  • 14 ounces petite Brussel sprouts quartered
  • 24 ounces cubed or zig zag butternut squash pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon parsley
  • ⅛ teaspoon thyme dried
  • ⅛ teaspoon nutmeg dried
  • ⅛ teaspoon all spice
  • ½ teaspoon sea salt
  • 1 tablespoon avocado oil or olive oil
  • 1.5 cups cooked brown or wild rice
  • ½ cup raisins
  • 1- ounce feta crumbles
  • 1 tablespoon balsamic vinegar
  • ½ tablespoon maple syrup
  • 1 to 4 tbsps almond slivers
Steps
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