1/2 cup leftover Roasted Butternut Squash
1/2 cup leftover Green Lentil and Brown Basmati Rice Pilaf
4 cups mustard greens, torn into bite-size pieces
1 Medjool date, sliced
2 tablespoons chopped Quick Pickled Onions
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Kosher salt, freshly ground black pepper
Toss together squash, pilaf, mustard greens, date, pickled onion, oil, and lemon juice in a large bowl; season with salt and pepper.
Photos by Kimberley Hasselbrink
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