Butternut squash, chickpeas and shallots are seasoned with cinnamon, honey and nutmeg and roasted in the oven. A sharp vinaigrette of ginger, walnuts and Dijon mustard dresses the sweetly roasted vegetables and orzo pasta. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
Ginger Orzo Brussels Sprouts Salad
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theonlyscreamingbanshee reblogged this from meatlessmonday and added:
reblog now - make later
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