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Roasted Butternut Squash and Pomegranate Salad
- 2 cups butternut squash (peeled, seeded and cut into bit sized cubes)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin (toasted and ground)
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- salt and pepper to taste
- 4 cups romaine lettuce (cut into bite sized pieces)
- 1/4 cup walnuts (toasted)
- 1/4 cup pomegranate seeds
- 1/4 cup feta
- 2 tablespoons
Directions:View on Closet Cooking
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