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Maple Roasted Butternut Squash Freekeh Salad with Kale

Well Plated by Erin
  • 40 minutes
  • Serves 4

INGREDIENTS

1

butternut squash

1/2 cup

Cranberries, dried

2 tsp

Garlic

8 cups

Kale

2 tsp

Dijon mustard

1 tbsp

Maple syrup, pure

1 tbsp

Maple syrup

1 tsp

Black pepper

3 1/2 tsp

Kosher salt

1/4 tsp

Nutmeg, ground

1/4 tsp

Red pepper flakes

2 tbsp

Apple cider vinegar

10 tbsp

Olive oil

1 tbsp

Olive oil, extra virgin

1/2 cup

Walnut, toasted halves

1 tbsp

Orange juice

2 1/2 cups

Water

1 cup

Uncooked bob’s red mill freekeh