INGREDIENTS
1
butternut squash
1
Apple, medium
1 cup
Black beans
1/2 cup
Cherries, dried
1 clove
Garlic
3 cups
Kale
3 tbsp
Balsamic vinegar
1 tbsp
Dijon mustard
3 tbsp
Lemon juice
11 2/3 tbsp
Olive oil
1/2 cup
Pecans, toasted
1 1/2 cups
Water
1/2 cup
Whole-grain freekeh