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Kale and Wild Rice Salad with Maple Roasted Squash
VANILLA AND BEAN19Ingredients
60Minutes
330Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup walnuts (Whole)
- 3/4 cup wild rice (Long Grain)
- 2 cups water
- 1/4 tsp. sea salt (Pink)
- 1 lb. sweet dumpling squash (Carnival, or Delicata, I used Carnival about 1 1/4)
- 1 Tbsp. coconut oil (melted and cooled to room temperature)
- 2 Tbsp. brown sugar
- 1 Tbsp. maple syrup
- 1/2 tsp. ground nutmeg
- 1 oz. kale (Bunch Russian Red, about 8)
- 1/2 cup purple onion (thinly sliced into 1/2 moons, about 1/2 a purple onion)
- 3/4 cup pomegranate arils
- 1/4 cup parsley (chopped)
- 1/4 cup pecorino (optional)
- 1/4 cup extra virgin olive oil (I use CA Olive Ranch)
- 2 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 pinch salt
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium200mg8% |
| Potassium520mg15% |
| Protein7g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber4g16% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C30% |
| 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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