INGREDIENTS
2 cups
Butternut squash
1
Carrot, large
1/3 cup
Parsley, fresh
1
Parsnip, large
1
Sweet potato, small
1 tbsp
Maple syrup, pure
1 cup
Quinoa
1 tsp
Cinnamon, ground
1 3/4 tsp
Sea salt
3 tbsp
Cider vinegar
6 tbsp
Thrive algae vegetable oil
1/3 cup
Walnuts, roasted and chopped