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Butternut Squash Quinoa Salad
Ingredients
  • 500 grams butternut squash skin and seeds removed, diced
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon sea salt
  • 1 cup quinoa white or tri-colour
  • 1 ¾ cups water
  • 300 grams arugula rocket
  • 70 grams goat cheese soft
  • ½ cup walnuts roughly chopped
  • 1 pomegranate arils removed
  • subheading: Maple Dijon Dressing:
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice fresh
  • 60 mL olive oil extra virgin
  • 1 tablespoon dijon mustard
  • 1 tablespoon pure maple syrup
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