INGREDIENTS
7 oz
Butternut squash neck
1/4 cup
Cranberries, dried
5 1/2 cups
French green lentils, cooked
1 clove
Garlic
1
Golden delicious apple, medium
2 tbsp
Parsley, fresh
2 tsp
Balsamic vinegar
1 tbsp
Lemon juice
4 tsp
Maple syrup
2 tsp
Vegetable oil
1/4 cup
Walnuts, toasted