Ingredients

  • 2 tablespoons apple cider vinegar
  • 5 oz container of arugula
  • 1 medium butternut squash, peeled, Blade B, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed and then minced
  • 1 tablespoon real maple syrup
  • 1 large asian pear
  • pepper, to taste
  • ¾ cup pomegranate seeds
  • salt and pepper, to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 3/4 cup roughly chopped walnuts
  • 1 teaspoon white sesame seeds

Ready In 35 Minutes

Servings: 3

Cooking Instructions

Step 1

  • 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 set aside.Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Serve immediately.