INGREDIENTS
1
Acorn squash (peeled, seeded and cut into 1/2 inch slices)
4 cups
Greens, mixed
1/2 cup
Pomegranate seeds, fresh
1 tbsp
Dijon mustard
1
Dressing
2 tbsp
Lemon juice
1/2 cup
Maple syrup
1 cup
Quinoa, cooked
1/8 tsp
Cayenne pepper
1/2 tsp
Sea salt
2 tbsp
Apple cider vinegar
9/16 cup
Olive oil
1/4 cup
Almonds, toasted
1
Salad