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Warm Salad Of Kabocha And Goat Cheese With Currants

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salad sides nut free vegetarian mothers' day lunch

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Ingredients

1 (6-ounce) kabocha squash

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

4 thin baguette slices, toasted

1 (4-ounce) package goat cheese

3 cups frisée lettuce

1 teaspoon chopped chives

1 tablespoon dried currants

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

Garnish: 4 teaspoons toasted pumpkin seeds

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