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Butternut Squash and Shiitake Salad
FLAVOUR AND SAVOUR15Ingredients
50Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups butternut squash (peeled and diced into ¾ inch cubes)
- 1 Tbsp. extra virgin olive oil (divided)
- 1/2 tsp. smoked sea salt (each, and freshly ground pepper)
- 1 1/2 cups shiitake mushrooms
- 2 tsp. gluten free tamari (or coconut aminos for Paleo diet)
- 3 cups kale (ribs removed and finely chopped)
- 3 green onions (green portion only, thinly sliced)
- 1/2 red anjou pear (large, cored and diced, don't peel, tossed with 1 teaspoon lemon juice to prevent browning)
- 1/2 cup toasted hazelnuts (roughly chopped)
- dressing
- 2 Tbsp. apple cider vinegar (or balsamic vinegar)
- 4 tsp. extra-virgin olive oil
- 4 tsp. pure maple syrup
- 1/4 tsp. cayenne pepper
- 1/2 tsp. smoked sea salt
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium780mg33% |
Potassium670mg19% |
Protein3g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A310% |
Vitamin C100% |
Calcium10% |
Iron10% |
* 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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