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Roasted Butternut Squash And Spinach Salad With Toasted Almond Dressing

6 faves
Nutrition per serving    (USDA % daily values)
CAL
236
FAT
69%
CHOL
0%
SOD
3%

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Ingredients for 6 servings

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)

5 1/2 tablespoons extra-virgin olive oil

3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped

2 teaspoons fresh lemon juice

1/2 lb spinach, coarse stems discarded (10 cups)

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