INGREDIENTS
1 cup
Brussels sprouts
2 cups
Butternut squash
1/4 cup
Pomegranate seeds, fresh
2
Scallions
2 cups
Tuscan kale
1/4 cup
Brown rice
1/4 cup
Wild rice
1 tsp
Date sugar
1
Sea salt
3 tbsp
Olive oil
3 tbsp
Red wine vinegar
1/4 cup
Pistachios, toasted