I normally don’t eat as much salad as I should once it’s Autumn and surely not at all once it’s Winter. But I will pass on this amazing recipe of the perfect Fall Salad I am going to surprise my family , paired with a wonderful bottle of wine of course 🙂 My choice Cabernet Sauvignon from the central coast, California
Ingredients
- 1 kabocha or acorn squash, sliced
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup honey
- 2 tablespoons fresh thyme leaves
- kosher salt
- 16-20 fresh or dried figs, halved
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange zest
- black pepper
- 4 cups baby arugula
- 4 ounces feta cheese crumbles
- arils from 1 pomegranate
rawsilkandsaffron.com 