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Escarole Salad With Roasted Squash & Cheddar

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1 small organic butternut squash, peeled, seeded, cut into 1 1/2″ pieces

1 tbsp olive oil

1/2 x salt


1 x organic granny smith apple, quartered, cored & thinly sliced

1 head organic escarole, torn into 2″ pieces

2 1/2 oz organic sharp cheddar, thinly sliced or shaved into ribbons

2 tbsp white wine vinegar

2 tsp organic dijon mustard

1 tsp packed organic light brown sugar

1/4 tsp salt, plus more to taste

3 tbsp organic olive oil

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