Compliments of Executive Chef, Fabio Viviani
1 small bag of arugula
1 small bag of watercress
2 cups granny smith apples (diced)
2 cups butternut squash (diced then roasted until tender)
1/2 cup pomegranate seeds
1/2 cup candied hazelnuts (partially crushed)
1 small bag corn sprouts
spiced apple vinaigrette (as needed)
1) In a large bowl, add the arugula, watercress, granny smith apples & roasted butternut squash.
2) Slowly drizzle the spiced apple vinaigrette over the top & gently toss the greens together to get a nice coating on all of them.
3) Place on desired plate & garnish with the pomegranate seeds, candied hazelnuts & corn sprouts.
4) Serve & enjoy!