INGREDIENTS
3 oz
Prosciutto
1
large handful Baby kale or arugula
4 cups
Butternut squash
1
Cripsy sage, leaves
1
Honeycrisp apple
2 tbsp
Fig preserves
1 tbsp
Honey
1 tsp
Chili powder
2 tbsp
Olive oil
1
Pumpkin seeds, toasted
8 oz
Burrata cheese
1/2 cup
Parmesan cheese, grated