Fresh Fig & Roasted Butternut Squash Salad

By mdancause

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 0.25 cup White Wine Vinegar
• 1 Tbsp Whole Grain Mustard Mustard
• 1 tsp Sea Salt
• 0.25 tsp Black Pepper
• 5 oz Spring Mix Salad Greens Lettuce
• 3 oz Prosciutto
• 10 whole Black Mission Figs
• 2 lb Butternut Squash

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from primalpalate.com

Preparation

Step 1

Preheat oven to 400 degrees F. Peal and slice squash, removing seeds and insides. Cut the squash into 1 inch cubes. Place squash in a baking dish and toss together with oil and salt.

Roast for 40 minutes, rotating squash half way through. Remove from the oven and set aside to cool.

Make the dressing by whisking together all ingredients.

In a large salad bowl, arrange mixed greens, figs, prosciutto and squash. Drizzle a few spoonfuls of dressing and toss together. Add more dressing as needed.


Notes
You can roast the squash ahead of time and keep the dressing in the refrigerator for simple preparation when you are just about to eat.