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Roasted Acorn Squash Salad with Pecan Vinaigrette
Autumn |
Ingredients
  • subheading: Squash:
  • 1 small acorn squash
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • subheading: Dressing:
  • ½ cup pecan pieces
  • ¼ cup olive oil (or pecan oil, if available)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon sea salt
  • subheading: Salad:
  • 3 to 4 handfuls baby spinach
  • 1 ½ cups cooked farro
  • 1 medium shallot, thinly sliced
  • 1 ounces crumbled goat cheese
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