INGREDIENTS
1 serving
olive oil
1 serving
kosher salt
1 serving
pepper
455 g
honeynut squash
4 oz
shallots
225 g
into bit-sized pieces
45 g
balsamic vinegar
3/4 tsp
smooth dijon mustard
1 tbsp
water
1/4 cup
pomegranate arils
55 g
goat cheese
60 g
pepitas