Fall Gratitude Salad
1 pomegranate – seeds
1 head radicchio chopped
about 1/4  butternut squash- shredded cone #2 #1
2 crispy sweet apples cone #3
1 cup fresh radishes – sliced one #4
1 cup fresh herbs ( mint ,parsley) chopped
1 fennel bulb – thinly sliced cone #4
1 golden beet cone #2
few dried cherries & sunflower seeds

Violife feta cheese- optional

Dressing
5 T olive oil
2 tablespoons apple cider vinegar
2 tablespoons sweet white balsamic vinegar
1-2 tablespoons mustard Dijon
generous squeeze of lemon juice – + zest
sea salt and freshly squeezed black pepper

Place salad greens in a bowl and top with the remaining ingredients. Include a few doll-ups of almond cheese or Violife feta cheese and drizzle with dressing. Garnish with dried cherries, pomegranate kernels.