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Come into my home during the winter and you will find butternut squash in many different forms. Muffins, soufflé and soup are foods that make this gourd the star. But nothing seems to be as easy and popular as slicing, seeding and baking a whole squash in the oven. I sometimes get carried away and make portions to feed more than enough. So I have this back-up salad which utilizes the leftovers. Just be sure to bake it in a pareve oven so that you can make the salad with either a meat or dairy meal.
1 cup butternut squash cubes
2 cups kale sliced in ribbons
1 small red onion, chunked
1/2 cup hulled pumpkin seeds
1/2 cup feta cheese, crumbled (optional; see note)
2 tablespoons Heaven and Earth Date Syrup
2 tablespoons Haddar Dijon Mustard
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Tuscanini Apple Cider Vinegar
salt, to taste
pepper, to taste
Toss one cup of butternut squash cubes with olive oil, salt and pepper. Lay on a baking sheet and bake for 20-30 minutes, depending on how firm you like it.
Combine roasted cubes with remaining salad ingredients.
Combine dressing ingredients separately, mixing well. Pour over salad.
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