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Roasted Acorn Squash Salad
- 1 2-pound acorn squash, seeded and cut into 2-inch pieces
- 5 tablespoons olive oil
- 1 kosher salt and black pepper
- 1/4 cup large head butter or oak leaf lettuce, leaves torn
- 2 tablespoons pepitas (roasted hulled pumpkin seeds)
- 1 loaf balsamic vinegar
Directions:View on Real Simple
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