Roasted Onion, Butternut Squash, & Fig Salad With Maple-Mustard Balsamic Dressing

This recipe for roasted onion, butternut squash, and fig salad with maple-mustard balsamic dressing is great at your Thanksgiving meal, or as an autumn lunch.

Photo by Chef ..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • SALAD:

  • 1

    butternut squash, peeled, seeded, and cut into 1/2-inch cubes

  • 1

    large sweet onion, halved and sliced into 1/2-inch ribbons

  • 1

    tablespoon olive oil or avocado oil

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon ground black pepper

  • 8

    cups mixed greens

  • 1

    cup fresh goat cheese, crumbled

  • 1/2

    cup walnuts, chopped

  • 4

    dried figs, sliced

  • DRESSING:

  • 1/4

    cup extra virgin olive oil

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon lemon juice

  • 1

    tablespoon whole-grain mustard

  • 1

    clove garlic, minced

  • 2

    teaspoons maple syrup

  • 1/4

    teaspoon sea salt

  • Ground pepper, to taste

Directions

SALAD Preheat oven to 400°F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components. DRESSING Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use. ASSEMBLY In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

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