INGREDIENTS
4
Acorn squash
1
Apple
1/4 cup
Cranberries and/or pomegranate seeds
2
Garlic cloves
1 cup
Parsley
1
Shallot, minced (about 3 tablespoons)
4 cups
Spinach
1
Drizzle Balsamic vinegar
1 tsp
Dijon mustard
3 tbsp
Lemon juice, fresh
2 cups
Quinoa, cooked
1
Sea salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
1/4 cup
Pecans, toasted