Roasted Squash, Caramelized Fig, and Feta Salad
Ingredients
-
1
whole
kabocha or acorn squash, sliced
-
¼
cup
extra virgin olive oil
-
2
tablespoons
extra virgin olive oil
-
¼
cup
honey
-
2
tablespoons
fresh thyme leaves
-
to taste
kosher salt
-
16-20
pieces
fresh or dried figs, halved
-
2
tablespoons
lemon juice
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
orange zest
-
to taste
black pepper
-
4
cups
baby arugula
-
4
ounces
feta cheese crumbles
-
arils from 1
whole
pomegranate
Instructions
- Preheat the oven to 425 degrees F.
- Toss the squash with 2 tablespoons of olive oil, honey, 1 1/2 tablespoons of thyme, and salt on a baking sheet, then roast for 20 minutes.
- Add the figs to the baking sheet, toss to combine, and roast for an additional 10-15 minutes until caramelized.
- In a mason jar, combine the remaining olive oil, lemon juice, apple cider vinegar, remaining thyme, orange zest, salt, and pepper to make the dressing.
- In a large salad bowl, add the arugula, roasted squash, and figs, then top with feta and pomegranate arils. Drizzle with the dressing and enjoy.
Nutrition Facts (estimated)
Servings
4 servings
Calories
402
Total fat
22g
Total carbohydrates
45g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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