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Ingredients
  • subheading: For the Salad:
  • 1.5 cups diced butternut squash, cut into small squares (less than 1 inch)
  • 6 oz shredded kale*
  • 1 to 2 tbsp fresh lemon juice
  • 4 oz shredded brussels sprouts
  • 2 medium apples, diced
  • ¾ cup pomegranate arils (~1 medium pomegranate)
  • 1 cup candied pecans
  • 4 oz goat cheese
  • subheading: For the Vinaigrette:
  • ½ cup olive oil or avocado oil
  • ⅓ cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp real maple syrup
  • pinch of sea salt
  • pinch of black pepper
Steps
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