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Butternut Squash, Quinoa & Kale Salad
Ingredients
  • subheading: Salad:
  • 3 to 4 cups diced squash (around 2 lb.)
  • 1 ½ tsp. olive oil
  • Salt to taste
  • 1 cup cooked quinoa
  • 1 cup chopped kale
  • 3 Tbsp. walnuts
  • 2 Tbsp. dried cranberries
  • 2 Tbsp. pumpkin seeds
  • subheading: Dressing:
  • 1 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • 1 ½ tsp. rice vinegar
  • ⅛ tsp. nutmeg
  • Juice of 1 lime
  • Salt & pepper to taste
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