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Roasted-Squash Salad With Maple Vinaigrette

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salad gluten free vegetarian mothers' day lunch


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1/4 cup chopped, skinned hazelnuts (such as Diamond brand)

Olive oil cooking spray

1 pound butternut squash, halved, seeded, and cut into 8 wedges

3 tablespoons maple syrup

1 1/2 tablespoons cider vinegar

2 teaspoons Dijon mustard

5 cups mixed winter salad greens (such as red leaf lettuce and radicchio)

1/4 cup shaved Parmesan cheese

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