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Autumn Kale Salad with Roasted Grapes and Butternut Squash
OLIVE JUDE15Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. kale (stems removed)
- 20 oz. butternut squash (cubed)
- 10 oz. brussel sprouts (halved)
- 2 cups red grapes
- 1 cup quinoa (cooked per package instructions)
- 1/2 cup roasted pumpkin seeds
- feta (for garnish, optional)
- 1 head garlic (roasted)
- 1 Tbsp. shallot (finely minced)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tsp. maple syrup
- 2 Tbsp. Dijon mustard
- 1/2 tsp. salt
- 1 pinch pepper
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