INGREDIENTS
3 cups
Arugula
1/2
Butternut squash
1/4 cup
Pomegranate seeds
1/2 tbsp
Dijon mustard
1 tbsp
Honey
1 tbsp
Lemon juice
1/2 tbsp
Wholegrain mustard
1/2 cup
Black rice, cooked
1/2 cup
Farro, cooked
1/2 cup
Quinoa, cooked
1
Salt and pepper
3 tbsp
Olive oil
1/4 cup
Pine nuts
3 1/2 oz
Feta cheese