INGREDIENTS
3
Beets, large
1
Butternut squash, small
1
Half of a lemon
1
Large or 2 small honeycrisp apples
1
Shallot
4 cups
Spinach
1
Apple cider vinaigrette
1 tbsp
Dijon mustard
1 1/2 tbsp
Honey
1 cup
Quinoa, cooked
2
Salt and pepper
1/3 cup
Apple cider vinegar
7 1/3 tbsp
Olive oil
1/3 cup
Pecans, lightly toasted
1/4 cup
Parmesan cheese shavings