Squash & Sprout Orzo Salad With Ginger-Walnut Dressing

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
744
FAT
125%
CHOL
19%
SOD
87%

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Ingredients for 4 servings

1 small (2 pound) butternut squash, peeled, seeded and cut into 1 inch pieces

One 15-ounce can chickpeas

2 large shallots, sliced

1 ½ teaspoons salt

1 teaspoon cinnamon

2 tablespoons honey

2 teaspoon fresh nutmeg

2 pounds Brussels sprouts, cleaned, trimmed, and halved

1 pound orzo

2 tablespoons ginger, chopped (about 2 inches)

2 garlic cloves, pushed through a press

1 shallot, chopped

1/3 cup walnuts

1 tablespoon honey

2 tablespoon Dijon mustard

1 lime, juiced

3 tbsp cider vinegar

1 tsp salt

dash cayenne pepper

¼ – 1/2 cup olive oil

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