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Butternut Squash and Arugula Salad
Ingredients
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1 ½ pounds butternut squash, peeled and cubed
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • Salt and pepper
  • ½ small shallot, minced
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • 5 ounces baby arugula
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted hazelnuts
  • ¼ cup dried cranberries or cherries
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