Ingredients
- 2 cups butternut squash peeled and cut into 1-inch cubes
- 2 cups Brussels sprouts halved
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 ounces baby spinach
- 1 cup pecans
- 1 cup pomegranate
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Nutrition
- Calories : 400 calories
- Carbohydrate : 27 grams
- Fat : 33 grams
- Fiber : 8 grams
- Protein : 6 grams
- SaturatedFat : 3.5 grams
- Sodium : 980 milligrams
- Sugar : 13 grams
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