T7X Magazine

Ingredients

• 2 acorn squash (cored, halved and sliced into half moons)
• 1 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp freshly cracked pepper
• 1 tbsp balsamic vinegar
• 3 fennel bulbs, thinly sliced
• 4 cups baby spinach
• 4 cups baby arugula
• 4 cups baby mixed greens
• 2 red pears, cored and sliced
• 1 cup pomegranate seeds
• 1/2 cup walnut halves