Microwave butternut squash for 2 to 3 minutes to slightly soften.

Peel butternut squash with a potato peeler. Cut into 1/2 inch discs crosswise and remove seeds.

Brush lightly with olive oil and roast at 400 degrees F. for 20 to 30 minutes until softened.Turn over at 15 minutes.

Roast walnuts for 4 to 5 minutes at 400 degrees F.

Cool Squash. Then cut into stars with cookie cutter. There will be some left over you can use for another recipe or add into the salad.

Roast

Peel orange, cut into bite sized pieces, making sure to remove pith.

Slice apple and or pears with skin on, thinly or if you prefer, you can dice.

Remove arils from pomegranate.

Chop kale into small bite sized pieces, less an inch.

Toss kale with vinaigrette, just enough to wet leaves.

You can add more later if needed. (recipe below). Let kale sit in vinaigrette for 20 minutes if you have time.

Season with salt and pepper.

Add arugula to the kale.

Arrange on large platter or large bowl.

Add, oranges, sliced apples. Toss until combined. You may leave some sliced fruit on side if serving at party. You can choose to keep figs and prosciutto on side of platter, instead of in the salad.

When ready to serve, add prosciutto and figs.

Top with walnuts, pomegranate seeds.

Top with butternut squash.

Season again with sea salt and black pepper.

Taste to see if you need to add more vinaigrette.

Mix vinegar with honey until well incorporated. I do this in a jar.

Add olive oll. Mix well.

Taste for acid. You may need to add more vinegar if not acidic enough or more olive oil. This will depend on your own taste. We like kale salad with a lot of acid. Add salt and pepper before you add more vinegar, as that affects flavor.