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Roasted Acorn Squash Salad With Maple Syrup Dressing Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 teaspoon light brown sugar

1 1/2 teaspoons prepared horseradish

2 tablespoons melted butter, plus 4 tablespoons

1/2 bunch frisee or chicory, tough stems removed, rinsed and spun dry

2 tablespoons olive oil, plus 1/3 cup

1/4 cup chopped walnuts

1 tablespoon cayenne pepper

4 slices rye bread, cut into cubes

1 (1 1/4 pound) acorn squash, halved lengthwise and then cut into crescents, seeds and fibers removed

1/4 cup pure maple syrup

8 ounces thick cut bacon, cut into thick strips, fried until crisp, and drained

Salt and pepper

1/2 teaspoon Essence, recipe follows

1 tablespoon black pepper

5 cups mesclun lettuces, rinsed and spun dry

2 tablespoons garlic powder

2 tablespoons white wine vinegar

2 tablespoons creme fraiche

2 tablespoons salt

3 ounces goat cheese, crumbled

1 tablespoon dried thyme

1 tablespoon onion powder

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