Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5bbecc1baf804797b2f5ebe796caa0be",
    "updated": "2025-05-18T05:22:33.681Z",
    "title": "Winter Salad Bowl",
    "subtitle": null,
    "description": "Comfort food is especially welcome in the heart of winter, but heavy dishes can become tiring. This salad bowl embraces the roasted, rich flavors of vegetables and provides a satisfying meal even on the coldest days. The sweet, creamy texture of butternut squash pairs beautifully with the crisp, anise-flavored fennel, while Italian turkey sausage adds a savory, slightly sweet protein boost.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butternut squash, peeled, seeded, and cut into %-inch pieces",
          "fennel bulb, stalks discarded, bulb halved, cored, and cut into %-inch pieces",
          "extra-virgin olive oil",
          "ground cardamom",
          "ground cinnamon",
          "table salt",
          "pepper",
          "sweet italian turkey sausage",
          "kale, stemmed and sliced crosswise into >>-inch-wide strips (7 cups).",
          "pomegranate-honey vinaigrette"
        ]
      }
    ],
    "instructions": [
      "Position the oven rack at the lowest level and place a rimmed baking sheet lined with aluminum foil on it. Preheat the oven to 450 degrees.",
      "In a bowl, combine the squash, fennel, olive oil, cardamom, cinnamon, salt, and pepper, tossing to coat evenly.",
      "Remove the preheated baking sheet from the oven. Arrange the sausage on one side and spread the vegetables in a single layer beside it.",
      "Roast until the sausage is browned with spots and reaches an internal temperature of 160 degrees, about 10 to 15 minutes.",
      "Transfer the sausage to a cutting board and set aside.",
      "Stir the vegetables on the baking sheet, then continue roasting until they are tender and spotted brown, about 5 to 10 minutes more.",
      "After the sausage has cooled slightly, slice it ½ inch thick on the bias.",
      "While the vegetables finish cooking, place the kale in a bowl, cover with hot tap water, and let it soak for 10 minutes.",
      "Swish the kale around to loosen any grit, then drain and spin dry using a salad spinner.",
      "If the leaves remain damp, pat them dry with paper towels.",
      "Toss the kale with half of the vinaigrette to coat, then season with salt and pepper to taste.",
      "Divide the kale evenly among serving bowls, then top with the roasted vegetables and sliced sausage.",
      "Drizzle the remaining dressing over the top.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For best results, soak the kale in very hot water (110 to 115 degrees) to ensure the leaves soften properly."
  }
]