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Spectrum Organic Balsamic Vinegar -- 16.9 fl oz

Spectrum Organic Balsamic Vinegar
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Spectrum Organic Balsamic Vinegar -- 16.9 fl oz

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Spectrum Organic Balsamic Vinegar Description

  • Imported
  • American Masters of Taste GOLD Superior Taste
  • Of Modena
  • Product of Italy
  • Acidity 6%
  • USDA Organic

This Balsamic Vinegar of Modena is a carfully crafted from a blend of classic Modena grape varieties - Lambrusco, Sangiovese and Trebbiano, among others. Naturally matured in wooden vats, it is intensely aromatic, showcasing a flavorful balance of fruit-driven sweetness and tangy acidity.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium5 mg0%
Total Carbohydrates4 g1%
  Sugars2 g*
Protein0 g*
*Daily value not established.
Other Ingredients: Organically grown and processed wine vinegar and organic concentrated grape must.
Contains Naturally Occuring Sulfites


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Acorn Squash Quinoa Salad with Zesty Balsamic Glaze

Pumpkin is often the leading favorite when it comes to squash, with butternut squash a runner up. But there’s another stealing the spotlight in this quinoa salad recipe. Acorn squash, with its dark green skin and orange flesh, is much easier to work with than other tougher-skinned squashes. For this salad, you’ll slice the acorn squash before roasting, helping to bring about a rich, caramelized flavor. Then, it comes together with quinoa, kale, dried cranberries and roasted onions and tomatoes to give your fall meal a delicious, plant-based addition.

Vegan quinoa salad with acorn squash #recipe |

Serves 5-6


Balsamic Glaze

½ cup balsamic vinegar
1 Tbsp. coconut sugar
¼ cup orange juice

Quinoa Salad

1 cup quinoa, dried
? cup dried cranberries or raisins
? cup pumpkin seeds
10 oz. cherry tomatoes, halved
2 cups kale, massaged with lemon juice, if desired
2 cups acorn squash, sliced into half-moons
1 medium yellow onion, diced


  1. Prepare the glaze. In a small pot over medium heat, combine all ingredients and cook for 20 minutes, stirring frequently until sugar is dissolved. Once dissolved, bring mixture to a boil and simmer for about 10-15 minutes until reduced by half.
  2. To prepare the salad, preheat oven to 425 degrees F and line two large baking sheet with parchment paper.
  3. On one baking sheet, spread out the sliced squash, and place the halved tomatoes and diced onion on the other.
  4. Place the squash on a higher rack and roast for about 40 minutes, flipping over squash halfway through. Remove onions and tomatoes from oven as soon as they start to brown. When squash is done roasting, slice it into bite size pieces and remove skin, if desired.
  5. In a medium pot, bring quinoa and two cups of water to boil. Stir, simmer and cook covered on low for about 20-25 minutes.
  6. In a large bowl, combine cooked quinoa, squash, tomato and onions. Mix in kale, cranberries and pumpkin seeds. Season to taste with salt and pepper.
  7. Pour glaze over salad as desired and mix to evenly coat. Serve warm, chilled or at room temperature.

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