Ingredients
1 medium butternut squash, peeled, Blade B, noodles trimmed
salt and pepper, to taste
1 large asian pear
5 oz container of arugula
¾ cup pomegranate seeds
3/4 cup roughly chopped walnuts

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
pepper, to taste
1 garlic clove, crushed and then minced



                           



Instructions

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper and lay out the butternut squash noodles. 
3. 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.
4. While the squash cooks, combine all of the ingredients for the vinaigrette and set aside.
5. 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.
6. Serve immediately.