INGREDIENTS
1 cup
quinoa
2 cups
vegetable broth
2 tbsps
olive oil
1/4 tsp
salt and pepper
1 small
butternut squash
3/4 cup
pomegranate seeds
1/2 cup
dried cranberries
4 cups
kale
1/4 cup
pumpkin seeds
1/2 cup
feta cheese
2 tbsps
balsamic vinegar
1/4 cup
olive oil
1 tbsp
maple syrup
1 tsp
dijon mustard
1 pinch
salt