Roasted Winter Squash Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 pound / 450 g roasted winter squash*, cut into 1-inch / 2.5-cm chunks, skin removed

4 celery stalks (with leaves if possible), diced

1/ 2 medium red onion, finely chopped

2 big handfuls toasted walnuts, chopped

1/4 cup dried currants / dried figs

2/3 cup / 160 ml beer (something along the lines of Anchor Steam)

2 teaspoons Dijon-style mustard

2 tablespoons cider vinegar

3 tablespoons olive oil

1 1/2 teaspoon honey or brown sugar

1/4 teaspoon fine grain sea salt

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