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Maple-Roasted Squash & Kale Salad
Ingredients
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups (about 550g) peeled and sliced butternut squash (½ to ¾-inch thick)
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 Tablespoon (15ml) extra virgin olive oil
  • 1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/ 320g chopped)
  • 1 apple, thinly sliced
  • ½ cup ( 120g) chopped pecans (toasted if desired)
  • ⅓ cup ( 50g) dried cherries or dried cranberries
  • 2 ounces (about ½ cup) crumbled goat cheese
  • Maple Cider Vinaigrette
  • ¼ cup (60ml) extra virgin olive oil
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 Tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Steps
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