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Roasted Butternut Squash Salad
Ingredients
  • 1 medium  butternut squash, peeled, seeded and cut into ½-inch pieces (about 6 cups)
  • 5 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons pomegranate juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon pure  maple syrup
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon grated  orange zest
  • ½ teaspoon salt, divided
  • 8 cups chopped  lacinato kale
  • ½ cup thinly sliced scallions
  • ⅓ cup shaved Parmesan cheese
  • ⅓ cup pomegranate arils
  • ¼ cup unsweetened  dried cranberries
  • ¼ cup chopped pecans, toasted
Steps
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