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Hazelnut shiitake butternut salad
  • 1 lb butternut squash
  • 2 Tbs olive oil, divided
  • ½ tsp smoked salt (or regular)
  • 10 oz shiitake mushrooms
  • 2 Tbs tamari
  • 3 cups arugula or relaxed, shredded kale
  • 3 scallions, green part only, thinly sliced
  • 1 crisp Bosc pair, diced and cored
  • ½ C roasted hazelnuts, roughly chopped
  • 2 Tbs malt vinegar (or balsamic)
  • 4 tsp toasted hazelnut oil (or olive oil)
  • 4 tsp pure maple syrup
  • 1 tsp Aleppo pepper or ¼ tsp cayenne
  • ½ tsp smoke salt (or reg)
  • Freshly ground pepper to taste
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