Ingredients

Salad

• 1 large acorn squash

• 1 head of Joe’s Radicchio

• 1 head of Joe’s Castelfranco

• 1 head of green leave or butter lettuce

• 1 medium pomegranate aril (about 1/2 cup)

• 1 medium fuyu persimmon

• 1 medium bosc pear

• 1/4 cup of pumpkin seeds

Vinaigrette

• 1 small clove garlic

• 2 teaspoons Dijon mustard

• 3 tablespoons white wine vinegar

• 3/4 cup extra-virgin olive oil

• salt and freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees and wash all fresh produce.

2. Cut the acorn squash into thin slices & place on baking sheet. Coat in oil olive and roast in oven for 20 minutes or until cooked through and easy to pierce with a fork.

3. Thin slice radicchio, castelfranco, lettuce greens and place in large bowl. Thinly slice bosc pear & fuyu persimmon.

4. Combine garlic, mustard, vinegar, and in a small bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.

5. Mix in roasted acorn squash, pomegranate arils, pear, persimmon, & pumpkins seeds on salad greens.

6. Dress and toss salad before serving. Enjoy!