INGREDIENTS
1
acorn squash
2 tbsp
apple cider vinegar
4 cups
baby arugula
1 serving
bell pepper
1/4 cup
extra-virgin olive oil
4 oz
feta cheese
16
figs
2 tbsp
fresh thyme leaves
1/4 cup
honey
1 serving
kosher salt
2 tbsp
lemon juice
1 tbsp
orange zest
1
pomegranate arils