INGREDIENTS
1/2
Butternut squash (24 ounces)
1/4 cup
Cranberries, dried
2 6 ounce packages
Driscoll's blackberries
10 oz
Kale
2 tbsp
Balsamic vinegar
1 tsp
Dijon mustard
2 1/2 tbsp
Maple syrup
1
Pepper
1/2 tsp
Salt
1
Salt
1/8 tsp
Sea salt
1/8
Sea salt
5 1/2 tbsp
Olive oil
1 cup
Pecans, raw
1/3 cup
Pumpkin seeds, raw
1/4 cup
Goat cheese