INGREDIENTS
2 lbs
� butternut squash
1 Tbsp
� avocado oil
1 cup
� quinoa
3 1/2 ozs
� arugula
2 Tbsps
� cranberries
1/4 cup
� pecans
1/4 cup
� olive oil
1 Tbsp
� balsamic vinegar
1
� clementine - juice only
1 leaves
� 3 sage
1 serving
� sea salt
1 serving
� pepper