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Arugula Salad With Roasted Butternut Squash, Cranberries, And Candied Pecans

By Saveur
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Related tags
salad snacks gluten free low carb vegetarian hanukkah lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 ½ cups butternut squash, peeled and cut into ½-inch cubes

5 tbsp. olive oil, divided

sea salt

2 tbsp. butter

2 tbsp. brown sugar

½ cup pecans

2 tbsp. red wine vinegar

2 tsp. honey

Freshly ground black pepper

6 cups spinach or arugula leaves

½ cup dried cranberries

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