INGREDIENTS
4 cups
Butternut squash
1/4 tsp
Garlic powder
2 cups
Grapes, red
6 cups
Kale
1/4 cup
Balsamic vinaigrette
1
Balsamic vinegar
3 tbsp
Balsamic vinegar
1/2 tsp
Dijon mustard
3/4 tsp
Pepper
3/4 tsp
Salt
4 tbsp
Olive oil
1/2 cup
Almonds, roasted