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butternut squash and goats cheese salad

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www.thekidneydietitian.org
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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

To roast the squash, peel and cut the squash into 1/2-inch cubes. Toss with a little olive oil on baking sheet. Roast at 450'F for about 20 minutes, until just tender.

Step 2

In a large bowl, combine roasted squash, spinach, cranberries, cheese and pecans. Whisk together syrup, olive oil, vinegar and mustard to make dressing. Toss dressing with salad. Enjoy!

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