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Vegan Wild Rice and Butternut Squash Salad
HEARTBEET KITCHEN16Ingredients
60Minutes
700Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra virgin olive oil (or sunflower oil)
- 2 Tbsp. pure maple syrup
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 Tbsp. fresh rosemary (chopped)
- 1 clove garlic (minced)
- 2 1/2 cups butternut squash (peeled and diced)
- 1 1/2 Tbsp. olive oil
- sea salt
- black pepper
- 2 1/2 cups spinach (thinly sliced)
- 1/2 cup sliced leeks (thinly, both white and green parts)
- 1/2 cup dried cherries (or dried cranberries)
- 1/4 cup fresh basil (thinly sliced)
- 3 cups wild rice (cooked, warmed)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium1060mg30% |
| Protein20g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate116g39% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A230% |
| Vitamin C45% |
| Calcium10% |
| Iron30% |
* 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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