Arugula, Squash & Salami Salad

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
196
FAT
56%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

1 garlic clove, sliced

3/4 cup firmly packed fresh flat-leaf parsley leaves

1/4 cup firmly packed fresh mint leaves

2 tsp. capers, rinsed and drained

1 tsp. Dijon mustard

3 tsp. red wine vinegar

1/4 cup plus 2 Tbs. olive oil

1 lb. butternut squash, halved, seeded, peeled and cut into cubes

Salt and freshly ground pepper, to taste

1/2 lb. arugula

1/4 lb. salami, cut into thin strips

2 Tbs. pine nuts, toasted

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