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Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple Vinaigrette Recipe
SERIOUS EATS17Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 lb. butternut squash (1 kilogram, about 1 large or 2 medium, peeled, seeded, quartered, and cut into 1/2-inch pieces)
- 1/2 cup extra virgin olive oil (divided)
- kosher salt
- freshly ground black pepper
- 1 bunch curly kale (or, about 8 ounces; 250 grams lacinato)
- 1/4 tsp. ground cinnamon
- 1/2 tsp. paprika
- 1/4 tsp. ground nutmeg
- 1 pinch ground cloves
- 1 pinch cayenne pepper
- 1 Tbsp. light brown sugar
- 1 1/2 cups pecans (about 8 ounces; 250 grams)
- 1 small shallot (finely minced, about 2 tablespoons; 20 grams)
- 2 Tbsp. maple syrup
- 1 Tbsp. whole grain mustard
- 1 Tbsp. sherry vinegar
- 1 cup dried cranberries (about 6 ounces; 200 grams, or cherries)
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