INGREDIENTS
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2 cups 1/4" cubed butternut Squash
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2 teaspoon olive oil
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1/4 teaspoon black pepper
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1/4 teaspoon sea salt
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1 tablespoon honey
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1/4 cup diced scallions
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1 cup cooked quinoa
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1/4 cup pecan pieces
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2-3 cups arugula
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1/3 cup crumbled feta