Roasted Winter Squash Salad With Goat Cheese And Pine Nuts

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Gourmande in the Kitchen
Nutrition per serving    (USDA % daily values)
CAL
295
FAT
68%
CHOL
7%
SOD
8%

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Ingredients for 4 servings

1/4 cup/28g pine nuts

2 small kuri or acorn squash

3 tablespoons/45ml olive oil, divided

Sea salt and freshly ground black pepper

2 tablespoons/30ml port wine vinegar, divided (recipe follows)

5 oz/ 142g baby spinach and kale, washed and dried

2 oz/56g goat cheese

1 cup/240ml port wine vinegar

1 tablespoon/15ml honey or maple syrup

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