Roasted Acorn Squash Salad

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3 small heads Red Leaf lettuce or 1 large head butter or Oak leaf

2 cups leftover acorn squash wedges, cut into 2-inch chunks, at room

1/3 cup acorn squash seeds, roasted

1/2 teaspoon kosher salt

2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

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