Maple Roasted Butternut Squash Salad

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Iowa Girl Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups butternut squash, peeled, seeded & diced into 1/2″ cubes

2 teaspoons extra virgin olive oil

2 teaspoons maple syrup

1 teaspoon balsamic vinegar

salt & pepper

2 cups Israeli couscous, farro, or other small pasta/grain cooked in chicken broth

3 cups baby spinach, roughly chopped

1/4 cup red onion, minced

1/4 cup crumbled feta cheese + more for garnish

1/4 cup walnut pieces

1/4 cup dried cranberries

2 Tablespoons balsamic vinegar

1 Tablespoon extra virgin olive oil

1 teaspoon maple syrup

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