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Arugula Salad with Roasted Squash, Currants, and Pine Nuts


Arugula Salad with Roasted Squash, Currants, and Pine Nuts Recipe

Ingredients:
  • 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
Directions:
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Rank

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