Slice 3 oz. acorn and 3 oz. kabocha squash into six ½-inch slices, cut 3 oz. butternut squash into six ½-inch cubes.
2
Toss with olive oil, salt and black pepper and place on a sheet pan.
3
Roast squash at 450°F for 15 minutes. Remove from oven and let cool for a few minutes.
4
Toss warm squash with 1 oz. arugula and ½ oz. walnuts.
5
Toss salad with 3 oz. hot honey vinaigrette and plate.
6
Dollop 2 oz. of Grande Stracciatella on top and finish with ½ oz. pomegranate arils.
Hot Honey Vinaigrette
7
Combine 2 tbsp. apple cider vinegar, 2 tbsp. lemon juice, 2 tbsp. hot honey, 1 minced garlic clove, ¼ tsp. salt and ¼ tsp. black pepper into a mixing bowl, and whisk till blended.
8
Drizzle in ½ cup olive oil while whisking till blended.
