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I love this recipe! We serve roasted winter squash at Thanksgiving & it adds both healthy substance & a balanced sweetness to this salad (I prefer it to the pan sauteed version offered in the recipe because roasted is sweeter). Best served when folks are slowing down on leftovers. The cook time is reduced to making the vinagrette if you have leftover roasted squash on hand - making this a really fast supper! From the Tribune's Food & Drink Weekly guide.
Units: US | Metric
Serving Size: 1 (306 g)
Servings Per Recipe: 6