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Ingredients
  • subheading: FOR THE SALAD:
  • 6 oz. shredded kale
  • ½ small lemon, juiced
  • 1 tbsp. extra-virgin olive oil
  • 6 oz. shredded vegetables, such as Brussels sprouts, cabbage, carrots
  • 2 medium apples, cored and diced
  • 1 ½ c. candied pecans
  • 4 oz. crumbled goat cheese
  • 1 ½ c. roasted butternut squash
  • ½ c. pomegranate arils
  • subheading: FOR THE DRESSING:
  • ½ c. red wine vinegar
  • 4 tsp. whole grain or dijon mustard
  • 4 tsp. pure maple syrup
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ c. extra-virgin olive oil
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