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Autumn Salad with Seasoned Roasted Butternut Squash
Ingredients
  • subheading: For the roasted butternut squash:
  • 3 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons Tony Chachere’s Original Creole Seasoning
  • 1 tablespoon maple syrup
  • subheading: For the dressing:
  • ⅓ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ⅔ cup extra virgin olive oil
  • ¼ teaspoon Tony Chachere’s Original Creole Seasoning
  • subheading: For the salad:
  • Fresh arugula and mixed greens
  • apples and pears, thinly sliced
  • pomegranate arils
  • toasted pecans
  • crumbled blue cheese
Steps
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