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Butternut Squash Cranberry Sorghum Salad

Jennifer Farley
  • 20 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

Butternut squash

1/3 cup

Cranberries, dried

4

Medjool dates, thin

2 1/2 cups

Sorghum, cooked

1/8 tsp

Kosher salt

1/2 tbsp

Olive oil

1/3 cup

Pecans, toasted and chopped

1/4 cup

Pumpkin seeds, toasted