INGREDIENTS
1
small butternut squash, peeled and cubed
1
Tbls olive oil
salt and pepper
1 cup
Israeli couscous, uncooked
3 cups
baby spinach
1/2 cup
red onion, finely chopped
1/2 cup
dried cranberies
1/2 cup
pecans, chopped
1/3 cup
olive oil
1/4 cup
balsamic vinegar
1 tsp
dijon mustard
1 clove
garlic, grated
salt and pepper