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Arugula Salad with Roasted Squash, Currants, and Pine Nuts
http://www.bunkycooks.com/2012/11/aida-mollenkamps-keys-to-the-kit...
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Ingredients
categorized
original
2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon packed light brown sugar
1 teaspoon Worcestershire sauce
2 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound butternut or delicata squash, trimmed, halved lengthwise, and seeded
1 Tablespoon olive oil
1/2 teaspoon Kosher salt
Freshly ground black pepper
2 ounces (about 2 handfuls) baby arugula leaves
1/3 cup toasted pine nuts
1/2 cup dried currants
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Baby arugula, leaves
(
2
ounces
)
Butternut or delicata squash
(
1
pound
)
Currants, dried
(
1/2
cup
)
Pine nuts, toasted
(
1/3
cup
)
Condiments
Balsamic vinegar
(
2
Tablespoons
)
Dijon mustard
(
2
teaspoons
)
Red wine vinegar
(
1
Tablespoon
)
Worcestershire sauce
(
1
teaspoon
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Brown sugar, packed light
(
1
teaspoon
)
Kosher salt
(
1/2
teaspoon
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra-virgin
(
2
Tablespoons
)
Olive oil
(
1
Tablespoon
)
Preparation
Read recipe preparation on
bunkycooks.com
Bunkycooks
www.bunkycooks.com
All 170 recipes
Social Stats
34.2
Rating
1-100
7
Tweets
17
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Views
8
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Recipe Stats
Published November 6, 2012 (3 months ago).
9 people saved this recipe.
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