Drizzle the butternut and tomatoes with some olive oil, coarse salt, and pepper. Place on separate baking trays and roast them for about 40 minutes.
NOTE: You want to make sure that the butternut is softened but not too brown.
Remove from the oven and leave to cool on a single layer without covering them so that they don’t become soggy.
NOTE: You can leave tomatoes in the oven to dry out further.
Place some Arugula on the bottom of a platter. Top with the roasted vegetables, nuts, avocado, feta, mint and parsley
Drizzle with dressing.
Heat the olive oil and vinegar on low heat and simmer for 5 minutes.
Add the honey and whisk.
Season with salt and pepper.
Cool and set aside until ready to use.
CHEF’S TIP: Only dress the salad just before serving and serve at room temperature.