Ingredients:

  • 1 large Butternut Squash (900g): Peeled and cubed.
  • 2 tbsp (30ml) Extra Virgin Olive Oil: For roasting.
  • 1/2 tsp (2.5g) Sea salt & 1/4 tsp (1g) Black pepper: To season the roast.
  • 1/2 tsp (1g) Dried thyme:
  • 5 oz (140g) Baby Arugula:
  • 1 large Honeycrisp Apple: Thinly sliced.
  • 1/2 cup (75g) Pomegranate arils:
  • 1/2 cup (75g) Feta cheese:
  • 1/4 cup (35g) Toasted pepitas:
  • 60ml Olive oil
  • 30ml Apple cider vinegar
  • 15ml Maple syrup
  • 5g Dijon mustard
  • 1 clove garlic

Instructions:

  1. Preheat your oven to 200°C (400°F). <small>Note: A fully preheated oven is vital for immediate moisture evaporation.</small>
  2. Peel and cube the 900g butternut squash into 1 inch (2.5cm) pieces.
  3. Toss the cubes on a baking sheet with 30ml olive oil, 2.5g sea salt, 1g pepper, and 1g dried thyme.
  4. Spread the squash into a single layer, ensuring no two pieces are touching.
  5. Roast for 25 minutes, flipping halfway through, <strong>until edges are deeply charred and centers are fork tender</strong>.
  6. Grate the small garlic clove into a jar or bowl.
  7. Add 30ml apple cider vinegar, 15ml maple syrup, and 5g Dijon mustard.
  8. Slowly whisk in (or shake with) 60ml extra virgin olive oil <strong>until the liquid is thick and creamy</strong>.
  9. Place 140g of arugula in a large wide bowl.
  10. Arrange the warm roasted squash and thinly sliced Honeycrisp apple over the greens.
  11. Scatter 75g pomegranate arils, 75g crumbled feta, and 35g toasted pepitas over the top.
  12. Drizzle with the vinaigrette and toss gently <strong>until every leaf has a faint, velvety sheen</strong>.