INGREDIENTS
6 cups
baby kale leaves
3 cups
cooked quinoa
2 lb
peeled butternut squash chunks (about 6 cups)
2
medium apples, chopped
3 cups
marionberries (defrosted)
1
small red onion, chopped
1 cup
bacon bits (optional)
1 cup
sunflower seeds (or pumpkin seeds, or both)
1 cup
olive oil
4 tsp
red wine vinegar
4 tbsp
lemon juice
2 tsp
lemon zest
2 tsp
Dijon mustard
Salt & pepper