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Jennifer Tyler Lee - Fall Harvest Mason Jar Salad with Creamy Poppy Seed Dressing
HALLMARK CHANNEL19Ingredients
70Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 Bartlett Pear (medium very ripe, about 7 ounces, cored and diced, skin left on)
- 1/4 cup extra virgin olive oil
- 3 Tbsp. white wine vinegar
- 1 Tbsp. shallot (finely chopped)
- 2 tsp. Dijon mustard
- 2 tsp. honey
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 tsp. poppy seeds
- 1/2 cup farro
- 1/8 tsp. salt (plus a pinch of)
- 1 cup butternut squash (diced, peeled, cut in ½-inch pieces)
- 1 tsp. extra virgin olive oil
- 1/4 cup poppy seed dressing (creamy)
- 1/4 cup pomegranate seeds
- 3 oz. lacinato kale (ribs removed, leaves very thinly sliced, about 3½ loosely packed cups)
- 4 oz. Brussels sprouts (6 to 8 sprouts, root ends trimmed, very thinly sliced, about 1¼ cups)
- 1/4 cup pumpkin seeds (roasted salted)
- 2 Tbsp. shaved Parmesan cheese
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