Butternut Squash, Spicy Pecan & Fig Salad
Warm squash and onions with crisp greens, spicy pecans, goat cheese, and dried figs get topped off with a Maple Mustard Vinaigrette. Gorgeous looking and great tasting! Adapted from yummybeet.com.
Ingredients
- 1/2 cup pecans See recipe for Spicy Pecans in Recipe Gallery
- 1 butternut squash peeled, seeded and cut into 1/2" cubes
- 1 large sweet onion, sliced into half moons
- 1/8 cup olive oil
- salt and pepper to taste
- 8 cups mixed greens approximately
- 1/2 cup fresh goat cheese crumbles
- 1/3 cup dried figs, sliced
Maple Mustard Vinaigrette- 1/8 cup olive oil
- 2 Tbs. balsamic vinegar
- 1 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 1 clove garlic minced
- 2 tsp. maple syrup
- Salt to taste
Instructions
- Preheat oven to 400 degrees. Toss squash and onion with olive oil, salt, and pepper. Roast for about 35 minutes, or until squash is tender.
- Whisk together ingredients for Maple Mustard Vinaigrette and use some of it to dress the mixed greens. Top with roasted squash and onions, spicy pecans (or regular), goat cheese and figs.
- Use more dressing, if necessary. Season with salt and pepper and serve immediately.
