Warm greens with glazed squash and chevre | Rialto Restaurant

Ingredients

• 3 ounces fresh goat cheese
• ¼ cup dukkah
• 1 teaspoon finely chopped rosemary
• 1 tablespoons extra virgin olive oil
• 5 tablespoons pure olive oil
• 1 small winter squash, about 1 pound, peeled, seeded and cut into ½ inch wedges
• Kosher salt and freshly ground black pepper
• 1 tablespoon honey
• 1 tablespoon pomegranate syrup
• ½ pound assorted autumn greens, tough stems removed—spinach, arugula, mustard, mitzuna
• 1 small red onion, thinly sliced
• 2 cloves garlic, chopped
• ¼ cup pomegranate seeds, optional