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

By Saveur
More from this source
Saveur
Related tags
salad snacks gluten free low carb vegetarian hanukkah lunch
Nutrition per serving    (USDA % daily values)
CAL
487
FAT
107%
CHOL
8%
SOD
9%

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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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