Directions:

1.  Greens: In a bowl, combine apples and first listed red wine vinegar. Toss to evenly coat. In a large bowl, combine radicchio, apples, baby arugula, olive oil and red wine vinegar ( second listed). Toss gently to evenly coat.
2. Roasted Acorn Squash: Scoop out seeds with a spoon. Discard seeds. Cut squash in half rings, approximately 1/2 inch. In a bow, evenly coat squash rings with olive oil and salt. Place squash in a single layer on a sheet pan, Spray with vegetable oil. Roast in a preheated 400 degree oven for 12 minutes. Flip squash and bake another 12 minutes until soft and lightly browned.
3. Fontina Cheese and Seared Chicken Breast: Season chicken breast with salt and pepper. Heat oil in saute pan over medium heat. Add chicken. Sear breasts, skin side down, for 3 minutes or until golden brown. Turn breasts over and sear bottom for an additional 2 minutes. Transfer chicken to a sheet pan, skin side down. Place i a preheated 350 degree oven for 8 to 10 minutes. Place 1 slice cheese at an angle across chicken breast. Allow to melt.
4. For Service :Place 2 acorn squash rings(halved) on right side of plate. Place 1 cup salad mixture to the left of the squash. Top salad mixture with 2 tablespoons pomegranate seeds and 1 teaspoon pepitas. Place 1 chicken breast with melted cheese in front of salad mixture.