INGREDIENTS
10 ozs
baby spinach
1 1/2 lbs
butternut squash
1 Tbsp
dijon mustard
1 tsp
fresh thyme leaves
4 ozs
goat cheese
2 1/2 Tbsps
honey
1/2 cup
olive oil
1 1/2 Tbsps
olive oil
1 cup
pecans
1 1/4 cups
pomegranate arils
1/4 cup
red wine vinegar
8 servings
salt and pepper
3 Tbsps
shallot