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Roasted Butternut Squash And Apple Salad

Nutrition per serving    (USDA % daily values)
CAL
255
FAT
50%
CHOL
9%
SOD
26%

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Ingredients for 10 servings

2 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

olive oil

Nonstick vegetable oil spray

1/4 cup balsamic vinegar

2 teaspoons (packed) dark brown sugar

2 2-pound butternut squash, peeled, halved lengthwise, seeded

coarse kosher salt

4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves

2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips

8 oz blue cheese (such as Maytag), coarsely crumbled

1/2 cup dried cranberries

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