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Butternut Squash Wild Rice Salad With Cranberries And Fennel
CAROLINE'S COOKING12Ingredients
60Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. butternut squash (285g, peeled and deseeded weight)
- 1 Tbsp. olive oil
- 1/2 cup wild rice
- 3/4 cup fennel (90g, diced)
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 40 grams pepitas
- 1/4 cup orange juice
- 1/2 Tbsp. olive oil
- 1/2 Tbsp. apple cider vinegar
- 1 tsp. maple syrup
- 1/2 clove garlic
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium20mg1% |
| Potassium630mg18% |
| Protein9g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A150% |
| Vitamin C45% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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