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