This is just a slight variation of a much-loved salad of ours from Food52. Like the best recipes out there, Food52’s dish can act as a road map. Sub roasted squash for the sweet potato like we did here, sub dried dates in for the pomegranate seeds; take it the Mexican route by leaving out the dried fruit, subbing in scallion for the roasted red onion, pepitas for the walnuts, and cilantro for the mint…you get the idea.
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