INGREDIENTS
1/4 cup
balsamic vinegar
3 cups
butternut squash
1 tsp
dijon mustard
1/3 cup
dried cranberries
1
garlic clove
1 tsp
honey
1/2 cup
olive oil
1 Tbsp
olive oil
3 Tbsps
pumpkin seeds
1 cup
quinoa
1/3 cup
red onion
4 servings
salt and pepper
1 1/2 cups
water