Fig and Butternut Squash Salad
Lynn
This Winter Fig and Butternut Squash Salad celebrates the best flavors of the season with arugula, butternut squash, and dried figs. A maple and curry dressing finishes this delightful salad.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Vegetable + Salad Recipes
Cuisine American
Servings 4 servings
Calories 687 kcal
Salad Ingredients 4 ounces arugula 2 cups roasted butternut squash 2 tablespoons olive oil 1 pkg 7 ounces Sun-Maid California Mission Dried Figs, cut in half lengthwise 2/3 cups toasted hazelnuts Shaved parmesan Salt and pepper to taste Cooked Quinoa optional if you want to add more protein to the salad Maple Curry Dressing 2 TB maple syrup 2 tsp Dijon mustard 1/4 tsp curry powder 1/4 tsp salt 4 TB cider vinegar 2/3 cup olive oil
For Roasted Butternut Squash Preheat oven to 400°F
Line a baking sheet with aluminum foil
Dice butternut squash into 3/4" - 1" cubes. (making your cubes close to the same size result in squash all cooked to the same doneness )
Toss with olive oil, salt, and pepper.
Roast for 10 minutes, remove from oven and turn the squash over.
Roast for 7 minutes more, then turn on the broiler and broil for 5 minutes.
Set aside
Assemble Salad Place arugula on a platter. Scatter butternut squash, sliced figs and toasted hazelnuts over arugula. Finish with shaved parmesan.
Give your salad a few grinds of coarsely ground black pepper.
Drizzle dressing over salad when serving or serve dressing alongside the salad.
Serving: 1 ounce Calories: 687 kcal Carbohydrates: 28 g Protein: 12 g Fat: 61 g Saturated Fat: 10 g Polyunsaturated Fat: 48 g Cholesterol: 22 mg Sodium: 728 mg Fiber: 6 g Sugar: 12 g
Keyword arugula, butternut squash, figs, salad