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Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing
Ingredients
  • 1 butternut squash, peeled, seeds removed and diced into ½ inch cubes
  • 4 cloves garlic
  • 4 tablespoons olive oil, divided
  • 2 cups farro
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 3 cups finely shredded kale
  • ¼ cup feta cheese
  • subheading: For the Cranberry Dressing:
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons unsweetened cranberry juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup olive oil
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