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Recipe: Garlic-Roasted Butternut Squash and Kale Wheatberry Salad with Pomegranate
- 1 medium butternut squash, chopped into 1-inch pieces
- 4 cloves garlic, minced or pressed
- 1 tbsp olive oil
- a few pinches of sea salt
- 1 bunch kale, thinly sliced
- 3 tbsp lemon juice (from 1 lemon)
- pinch of sea salt
Directions:View on Eats Well With Others
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