Roasted Acorn Squash + Harvest Salad

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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 acorn squash

1 1/2 Tbsp. olive oil or melted coconut oil

1 Tbsp. balsamic vinegar

few pinches of salt

4 cups arugula

1/2 cup cooked quinoa

1 cup halved, red grapes

1 cup halved, red grapes 1 rib of celery, sliced thin

1/3 cup toasted pecan pieces

a hearty handful shaved, Gruyere-type cheese (I used Pleasant Ridge Reserve)

2 1/2 Tbsp. crème fraiche

2 Tbsp. extra virgin olive oil

1 tsp. honey

1 scallion, white part only, finely chopped

2 Tbsp. apple cider vinegar

½ tsp. sea salt

½ tsp. fresh ground pepper

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