Making what we call statement salads.
And you're literally throwing the food
on the table? On the table.
We're gonna start by roasting our butternut squash
and apples.
Butternut squash looks intimidating
but it's very simple to cook.
You can peel it, like we have here.
Just slice it down the middle, roast the whole thing.
Or you can, you know, cut it into segments like we've done.
If you don't want to peel it,
peeling can be a little difficult,
you can just cut the whole thing up with the skin on.
Yeah, so you just scoop out the seeds.
You can save those if you want to plant them
in the garden next year.
You sure can. Yup.
And then we're just gonna slice,
you know, horizontally here.
(chopping)
Can't you put the big chunks
down with your apples?
Then you throw them on there with your apples
and we're gonna pop this in the oven.
I like to do a high heat, shorter time, so--
Right so, it keeps a little of it's integrity.
Right it doesn't steam, yeah.
Right, right, exactly.
So, 450 degrees for about 12 to 15 minutes.
We just throw it in.
I assume you've got in this--
(making whooshing noise)
And magically it looks like this.
(audience clapping)
All right. (laughing)
And then--
Oh look, this piece is completely irregular.
(audience laughing)
I forgot the best part, you put--
Fresh thyme. Fresh thyme,
red pepper flakes, salt and a little bit of olive oil.
All right let's move it on down the line.
Moving on down. Moving on down the line.
Another intimidating item here is the--
Pomegranate! Pomegranate.
How many people buy these and then they sit in their fridge
or on their counter and then they throw 'em away?
(audience clapping) I know I do.
(laughing)
So, a quick, easy tip.
I like to just cut it in half.
Big bowl of water, it's your friend.
Big bowl of water, heavy spoon,
(smacking) and just smack it on the back.
(smacking)
Like you're--
Give it a little spanking.
Like you're burping a baby.
So once all those go in there, the actual white segments
the pith of the pomegranate will float to the top.
You can kind of scoop that out and then--
Scoop it out, it's very simple.
Strain the whole thing. Beautiful.
Yeah, all right.
Shall we assemble?
We shall.
We have some arugula, some figs that we've just cut in half,
other apples that are raw,
cause I like to mix up different textures
and cooked and raw in my food.
Yeah cooking is about balance,
not only in flavor but of texture as well.
Yeah, so here comes the fun part.
We are going to-- (grunting)
Take it over here. All right,
bring it on down the line.
What goes on the lower deck?
I like to put a little bit of the squash
and the apples down first. Got ya.
And this is fine, you can do this with kids.
It's easy to set up before people come over.
And you're literally throwing the food
on the table! On the table!
On butcher paper! Yep.
(audience clapping)
I love butcher paper, I use it for gift wrap too.
Yeah, it's the best.
We throw it down here, we add a little bit of our arugula.
Right across the center. Okay.
What do you dress this with,
what do you have for a dressing?
Well, we're gonna make a quick balsamic vinaigrette.
Do you want me to keep layer stuff
and you show them the vinaigrette?
Just keep layering, yeah.
Okay, Dijon mustard.
Salt and pepper.
Salt, pepper, balsamic.
I like to do a two to one vinegar to oil.
To oil, yup.
Okay.
Our olive oil, or E-V-O-O. Thank you.
Yeah, sorry about that.
(laughing) (audience clapping)
All right.
This is so much fun!
It's so fun.
I'm playin' with my food.
You just shake this up.
(liquid shaking)
Boom?
Boom.
Okay, nuts?
Yeah, nuts, that's good there.
Nuts, pomegranates.
Cheese, pomegranates.
What kind of cheese you got here?
That is a goat cheese. Yum!
Nice soft goat cheese.
We're just gonna pour on the vinaigrette, right?
And this is-- (audience clapping)
Look at that!
Make it rain!
(audience clapping) Whoo!
(audience cheering and clapping)
(laughing)
Make it rain.
And we're gonna,
just finish with some pomegranate molasses.
And pomegranate molasses, to finish.
Yeah, it just makes it look real fancy.
(chimes ringing)
(audience clapping)
(chimes ringing)