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A vibrant and wholesome dish that takes butternut squash and transforms it into a charred, spiced masterpiece that steals the spotlight in this delicious winter salad. See method
of the reference intake Carbohydrate 53.2g Protein 13.3g Fibre 6.7g
Tip: Roast the squash and cook the bulgur wheat and kale up to a day ahead: cool, cover and chill separately. Remove from the fridge 30 mins before assembling.
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