INGREDIENTS
6 oz
Baby arugula, leaves
1/2
Butternut squash
2
Carrots, large
3 cloves
Garlic
1
Lemon, Juice of
2
Parsnips, large
1/2
Red onion
1 cup
Quinoa
1
Kosher salt and freshly ground black pepper
1/4 cup
Pine nuts
8 tbsp
Butter, salted
1 cup
Parmesan shavings