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Roasted Squash and Carrot Salad with Chickpeas and Almonds
Ingredients
  • 1 LARGE ACORN SQUASH, OR 2 SMALL DELICATA SQUASH, QUARTERED, SEEDED, AND SLICED ½ INCH THICK
  • 3 LARGE CARROTS, CUT INTO 1-INCH CHUNKS
  • 1 TEASPOON GROUND FENNEL SEEDS
  • 5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • KOSHER SALT
  • FRESHLY GROUND BLACK PEPPER
  • ONE 15-OUNCE CAN CHICKPEAS, RINSED AND DRAINED
  • 2 TABLESPOONS BALSAMIC VINEGAR
  • 2 ESCAROLE HEARTS, COARSELY CHOPPED
  • 2-OUNCE PIECE RICOTTA SALATA
  • ⅓ CUP SLICED ALMONDS
Steps
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