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In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.
To make the salad:
by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...