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I like him as a character and root for him through this whole story

Step 2 Combine 1 garlic clove, finely grated , 6 oz

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How To Make It: Fall Harvest Salad Ingredients For the salad 1 small butternut squash peeled, seeded, and diced tablespoon olive oil salt and freshly ground pepper cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples cored and sliced or diced Toppings cup (30 g) dried cranberries cup (30 g) pecans roughly chopped cup (50 g) crumbled feta cheese I used reduced-fat 1 tablespoon roasted pumpkin seeds For the apple cider vinaigrette 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar tablespoon honey or maple syrup 1 teaspoons Dijon mustard 1 garlic clove minced salt and ground black pepper Instructions Roast the butternut squash Preheat the oven to 400F (200C)

Saucy bow in front adds to the decollate and the thin belt emphasis the waistline