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Roasted Butternut Squash and Wild Rice Salad
RECIPE GIRL15Ingredients
75Minutes
360Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 cups water
- 1 1/2 cups wild rice
- 5 cups butternut squash (about 1 medium squash, peeled, seeded, and cut into 1-inch cubes)
- 1 1/2 Tbsp. olive oil
- 3/4 cup pecans
- 1 apple (large, cut into 1/2-inch pieces)
- 1/2 cup dried cranberries
- 1/4 cup shallot (finely chopped, or red onion)
- fresh rosemary (for garnish, if desired, optional)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. pepper
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium85mg4% |
Potassium550mg16% |
Protein7g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber6g24% |
Sugars9g |
Vitamin A190% |
Vitamin C35% |
Calcium8% |
Iron10% |
* 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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