INGREDIENTS
1
Arils of one pomegranate
1 clove
Garlic
1
Orange, zest and juice of
1 tsp
Rosemary, fresh
1
Spaghetti squash, medium
2 cups
Turnip, cooked and cooled
3 tbsp
Applesauce, unsweetened
1 tbsp
Dijon mustard
1/4 tsp
Black pepper, freshly cracked
1/4 tsp
Himalayan or fine sea salt
2 tbsp
White wine vinegar
30 g
Hazelnuts, toasted
15 g
Goat cheese, soft