Fig Salad with Roasted Butternut Squash
Ingredients
For the Butternut Squash
-
1
2 lb
butternut squash
-
2
tablespoons
olive oil
-
½
teaspoon
cinnamon
-
a pinch
cayenne pepper
-
to taste
salt and pepper
For the Salad
-
6 to 7
cups
arugula
-
6 to 8
fresh figs
-
⅓
cup
goat cheese
-
¼
cup
pecans
-
¼
cup
dried cranberries
-
to taste
fresh thyme
For the Dressing
-
to taste
maple balsamic dressing
Instructions
- Preheat the oven to 400°F.
- Peel and cube the butternut squash, then toss with olive oil, cinnamon, cayenne, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 to 30 minutes, flipping halfway through.
- While the squash roasts, prepare the maple balsamic dressing by blending or whisking the ingredients until smooth.
- In a large bowl, combine arugula, figs, pecans, and dried cranberries, then toss with the dressing.
- Fold in the roasted butternut squash and sprinkle with goat cheese and fresh thyme before serving.
Nutrition Facts (estimated)
Servings
6
Calories
265
Total fat
15g
Total carbohydrates
31.8g
Total protein
3.5g
Sodium
167.7mg
Cholesterol
0mg
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