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Thanksgiving Salad

yield: 5 total time: 40 minutes
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Ingredients

  • 2 cups butternut squash peeled and cut into 1-inch cubes
  • 2 cups Brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5 ounces baby spinach
  • 1 cup pecans
  • 1 cup pomegranate
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Nutrition

  • Calories : 400 calories
  • Carbohydrate : 27 grams
  • Fat : 33 grams
  • Fiber : 8 grams
  • Protein : 6 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 980 milligrams
  • Sugar : 13 grams
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