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Salad with Curried Butternut Squash and Roasted Grapes
Ingredients
  • subheading: ½x:
  • 1 butternut squash , peeled, halved, seeded, and cut into ½-inch cubes
  • 1 cup red grapes
  • 2 tablespoons extra-virgin olive oil
  • 3 ½ teaspoons curry powder , divided
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup whole shelled pecans
  • ¼ cup brown sugar
  • 4 teaspoons water
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon fresh squeezed orange juice
  • 8 cups Torn butter and red leaf lettuce
  • ¼ cup crumbled gorgonzola cheese , or blue cheese
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