Name: Fig & Roasted Butternut Squash Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Fig & Roasted Butternut Squash Salad

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5 from 1 review

Author: juli
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3-4 1x

Ingredients

Scale

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

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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/