INGREDIENTS
1/4
Acorn squash, roasted
1/4
Avocado, ripe
1
Beet, small roasted
1 19 ounce can
Chickpeas
1
large handful Field greens, mixed
1 tsp
Garlic powder
4 tbsp
Dijon mustard
2 tbsp
Lemon juice, fresh
2 tbsp
Maple syrup, pure
1/2 cup
Quinoa, cooked
1/2 tsp
Sea salt
1 tsp
Olive oil
3 tbsp
White wine vinegar
1/2 tsp
Cumin
1 tbsp
Water