INGREDIENTS
12 oz
Butternut squash
1/4 cup
Cranberries, dried
3
Endives, chopped, about 2 cups
1 tbsp
Lemon, juice of half
4 handfuls
Spinach
2 tbsp
Agave syrup
1/4 cup
Balsamic vinegar
1 tbsp
Dijon mustard
1/2 tsp
Black pepper
1/2 tsp
Kosher salt
3/4 cup
Olive oil, extra-virgin
1/2 cup
Pecans, toasted
1
Parmesan cheese