INGREDIENTS
2 tbsp
apple cider vinegar
1/2 tsp
black pepper
1 1/2 lb
butternut squash
2 tsp
dijon mustard
1/2 cup
dried cranberries
1 tbsp
extra virgin olive oil
1 cup
freekeh
2 tsp
garlic
1/4 tsp
ground nutmeg
7 oz
kale
1 tsp
kosher salt
1 tbsp
maple syrup
1/2 cup
olive oil
1 tbsp
orange juice
1/4 tsp
red pepper flakes
1/2 cup
walnut halves
2 1/2 cups
water