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While fall recipes tends to lean heavy, I’m all about making dishes light and bright, regardless of the season. Enter this arugula salad that gets studded with roasted butternut squash, hazelnuts and chickpeas for a celebration of autumn bounty. While this makes a perfect side for a, I also like to eat it as a main all on its own. Better yet, this dish comes together in under 30 minutes, making it a great contender for a true weeknight dinner.
The joy of this recipe is that it’s a blank canvas for making use of what’s in your pantry. If you don’t have hazelnuts on hand, try walnuts, pecans or even pistachios. If you don’t have chickpeas, use another variety of canned white beans.If you don’t want to go through the process of peeling and cubing butternut squash, which can sometimes feel a bit unruly, buy pre-cut squash in the refrigerated section of the produce aisle at your local grocery store.
Fall Healthy Low-Carb TODAY Table Vegan Vegetarian
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