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Roasted Butternut Squash Salad With Warm Cider Vinaigrette

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Sweetnicks
Related tags
salad dairy free vegetarian halloween memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
241
FAT
35%
CHOL
3%
SOD
11%

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Ingredients for 4 servings

1 1/2 lb butternut squash cut into 3/4 inch dice

2 tbsp pure maple syrup

3/4 cup apple cider (from a recent farmers’ market trip)

2 tbsp cider vinegar

1 x shallot, diced (I skipped)

2 tsp dijon mustard

arugula

1/2 cup walnut halves, toasted (I skipped)

1/4 cup blue cheese crumbles (I used Gorgonzola)

salt and pepper to taste

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