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Roasted Pumpkin Salad

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salad gluten free low carb vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 garlic cloves , peeled

1/3 cup extra virgin olive oil

1/2 squash , peeled, seeded and cut into 1-inch cubes (pumpkin, butternut)

1 teaspoon sea salt

4 ounces organic goat cheese, crumbled

1 tablespoon hot paprika

1 cup cooked lentils

1 large lemon, juice of, freshly squeezed

4 small red onions , quartered lengthwise through the root

24 cherry tomatoes

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