Fig & Roasted Butternut Squash Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3-4 1x
Ingredients
- 4 cups cubed butternut squash
- 2 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 2 cups arugula
- 2 cups spinach
- 6–8 figs, halved
- 6oz white wine & balsamic beets (or roasted beets), halved
- 1/2 cup candied pecans
- 3–4 tablespoons dairy-free soft herb cheese
- 1 tablespoon hemp hearts
- coarse salt, for garnish
- black pepper, for garnish
- balsamic glaze
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a bowl, toss butternut squash in oil, maple syrup, and salt. Place on baking sheet and in the oven to roast for 20-25 minutes, until soft and golden brown.
- When butternut squash is almost done roasting, add greens, figs, beets, and candied pecans to a bowl. Top with butternut squash, soft cheese, hemp hearts, and salt and pepper on top.
- Use whatever dressing you like or my favorite – balsamic glaze. Eat up, fall lover!
Find it online: https://paleomg.com/fig-roasted-butternut-squash-salad/