INGREDIENTS
3 cups
Baby spinach
12 oz
Butternut squash, fresh
1/2 cup
Dates, fresh pitted & chopped
4 cloves
Garlic
3 cups
Kale
1/2 cup
Red onion
1 tsp
Rosemary, fresh
1/4 cup
Balsamic vinegar
3 tbsp
Lemon juice, fresh
1/4 cup
Quinoa
1 tsp
Black pepper
1/2 tsp
Cinnamon, ground
1 tsp
Kosher salt
10 tbsp
Olive oil
1/4 cup
Pistachios
1
Avocado (skin & pit removed)