INGREDIENTS
2 cups
bite-sized pieces of butternut squash
1 tbsp
coconut oil
1 tbsp
cane sugar
1/2 tsp
sea salt
8 cups
baby greens
1/4 cup
pomegranate arils
4 tbsp
roquefort
1 tsp
pomegranate juice
2 tsp
balsamic vinegar
2 tbsp
olive oil
2 tsp
maple syrup