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Ingredients
  • subheading: FOR THE SALAD:
  • One  butternut squash peeled, seeded, and diced
  • ½ tablespoon  oil of choice
  • salt and freshly ground pepper
  • ½ cup  quinoa or rice
  • 2 cups  chopped kale leaves
  • Two small apples, pears, or figs  sliced or dice
  • subheading: Toppings:
  • ¼ cup  dried cranberries
  • ¼ cup  pecans roughly chopped
  • ⅓ cup reduced-fat  crumbled feta cheese
  • 2  tbsp nuts or seeds
  • subheading: For the apple cider vinaigrette:
  • 3 tbsp  extra virgin olive oil
  • 2 tbsp apple cider vinegarette
  • 1 tbsp maple syrup or honey
  • 1.5 tsp Dijon mustard
  • One garlic clove minced
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