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Preheat oven to 425 degrees.
Use a sharp knife to carefully cut squash in half lengthwise (from root to tip), then scoop out seeds. Slice squash halves into even wedges.
Arrange squash on a baking sheet in an even layer. Sprinkle with oil, salt and pepper and toss to coat. Roast 15-20 minutes, or until tender and golden brown.
Meanwhile, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Simmer 10-15 minutes until reduced by half and looks thick. Watch carefully as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats sides of pan. Pour into bowl to cool slightly, then whisk in ¼ cup olive oil, maple syrup and garlic. Season with sea salt and pepper, to taste, and stir in chopped nuts.
When squash is done, remove from oven and let cool slightly before removing skin; then cut into smaller pieces.
Add lettuce mix and arugula to large bowl. Top with roasted squash and sliced apples. Drizzle with dressing and toss to coat. Sprinkle with goat cheese, if desired, and serve.