Lunch/Dinner

Roasted Butternut Squash & Couscous Salad

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Ingredients:

1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly-cracked black pepper
1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
1/3 cup dried cranberries
1/3 cup chopped walnuts

easy orange vinaigrette (recipe below)
Vinaigrette Ingredients:

2 tablespoons apple cider vinegar
2 tablespoons  extra virgin olive oil
2 tablespoons freshly-squeezed orange juice
pinch of salt and black pepper, to taste

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