Fig and Butternut Squash Salad
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.
Equipment
Ingredients
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
Instructions
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
Roast Hazelnuts
- Preheat oven to 350°F
- Tap the hazelnuts with a mallet or the bottom of a measuring cup lightly to split them in half.
- Spread on a cookie sheet and bake for 6 - 7 minutes until lightly browned.
- Set aside.
Maple Curry Dressing
- Combine all ingredients in a jar and shake well. 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.
Nutrition
Serving: 1ounceCalories: 687kcalCarbohydrates: 28gProtein: 12gFat: 61gSaturated Fat: 10gPolyunsaturated Fat: 48gCholesterol: 22mgSodium: 728mgFiber: 6gSugar: 12g
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