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Roasted Butternut Blackberry Sunflower Crunch Salad

Roasted Butternut Blackberry Sunflower Crunch Salad
44 Minutes Total time 15 Minutes Prep time 29 Minutes Cook Time 422 Calories 4 Servings




1.     Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Toast pecans in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.


2.     Toss squash, oil, syrup and cinnamon in a large bowl; spread on prepared pan. Roast squash mixture 25 minutes or until golden brown and tender, stirring once.


3.     Prepare Salad Kit as package directs in a large bowl; fold in blackberries and squash mixture. Makes about 6 cups.


4.     Serve salad sprinkled with cheese and pecans.

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