Servings: 3 to 4

1 lb butternut squash 1 lb butternut squash
2 Tbs olive oil, divided 2 Tbs olive oil, divided
½ tsp smoked salt (or regular) ½ tsp smoked salt (or regular)
10 oz shiitake mushrooms 10 oz shiitake mushrooms
2 Tbs tamari 2 Tbs tamari
3 cups arugula or relaxed, shredded kale 3 cups arugula or relaxed, shredded kale
3 scallions, green part only, thinly sliced 3 scallions, green part only, thinly sliced
1 crisp Bosc pair, diced and cored 1 crisp Bosc pair, diced and cored
½ C roasted hazelnuts, roughly chopped ½ C roasted hazelnuts, roughly chopped
 
DRESSING DRESSING
2 Tbs malt vinegar (or balsamic) 2 Tbs malt vinegar (or balsamic)
4 tsp toasted hazelnut oil (or olive oil) 4 tsp toasted hazelnut oil (or olive oil)
4 tsp pure maple syrup 4 tsp pure maple syrup
1 tsp Aleppo pepper or ¼ tsp cayenne 1 tsp Aleppo pepper or ¼ tsp cayenne
½ tsp smoke salt (or reg) ½ tsp smoke salt (or reg)
Freshly ground pepper to taste Freshly ground pepper to taste

Preheat oven to 400 and line baking sheet with parchment
Peel and dice squash in 1 in cubes
Transfer to sheet, drizzle with 1 Tbs of oil and sprinkle with salt- toss to coat
Put in a single layer on pan and roast for 20 min, stirring regularly
Meanwhile, clean mushrooms and remove Woody stems, toss with remaining 1 Tbs of olive oil and tamari
After 20 min, move squash over on pan and make room to put mushrooms on in a single layer. Roast both for an additional 10 to 15 min until squash is tender and mushrooms are deeply browned. Stir both regularly (but separately) during this process.
Set aside mushrooms and squash to cool slightly.
Whisk the dressing together, add the mushrooms and squash to dressing, then add greens, scallions, pear, and hazelnuts.
Combine and serve right away!