1 medium butternut squash, peeled, using Blade B, spiralize and place on parchment on baking sheet. Roast 8-10 minutes after sprinkling with salt and pepper, to taste
Spiralize 1 large asian pear
Place 3-4 oz of arugula, ¾ cup pomegranate seeds, 3/4 cup roughly chopped walnuts in bowl with spiralized pear. Toss with vinaigrette.
For the vinaigrette:
1 tablespoon real maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil
2 tablespoons apple cider vinegar
1 teaspoon white sesame seeds
1 tablespoon soy sauce
and pepper, to taste
1 garlic clove, crushed and then minced
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.
While the squash cooks, combine all of the ingredients for the vinaigrette and toss with pear, arugula and pomegranate seed.
Once butternut squash is done, add it to the large bowl and toss. Serve immediately.
We served this with Sockeye salmon broiled with a bit of salt and pepper and maple-balsamic oil.
