INGREDIENTS
1
butternut squash
1/2 cup
Cranberries, dried
2 tsp
Garlic
8 cups
Kale
2 tsp
Dijon mustard
1 tbsp
Maple syrup, pure
1 tbsp
Maple syrup
1 tsp
Black pepper
3 1/2 tsp
Kosher salt
1/4 tsp
Nutmeg, ground
1/4 tsp
Red pepper flakes
2 tbsp
Apple cider vinegar
10 tbsp
Olive oil
1 tbsp
Olive oil, extra virgin
1/2 cup
Walnut, toasted halves
1 tbsp
Orange juice
2 1/2 cups
Water
1 cup
Uncooked bob’s red mill freekeh