healthy fresh salad

Fall Squash and Fig Salad

Serves: 4

-1 butternut squash, peeled, seeded and cut in cubes
-1 large sweet onion, halved and sliced
-1 tbsp olive oil
-½ tsp salt
-¼ tsp ground black pepper
-8 cups mixed greens
-1 cup crumbled goat cheese
-½ cup walnuts, chopped
-2 dried figs, slices
Maple Mustard Balsamic Dressing
-¼ cup olive oil
-2 tbsp balsamic vinegar
-1 tbsp lemon juice
-1 tbsp whole grain mustard
-1 clove garlic, minced
-1 tsp maple syrup
-¼ tsp sea salt
-Ground pepper, to taste
To Make the Roasted Onions & Squash:
1. Preheat oven to 400F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes.
2. Meanwhile, prepare remaining components.
To Make the Dressing:
1. Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use.
To Assemble the Salad:
1. In a large bowl, toss the greens with ¾ of the dressing.
2. Divide evenly between 4 bowls or present this in one large salad bowl.
3. Top with roasted squash, onions, walnuts, goat cheese, and figs.
4. Drizzle each bowl with remaining dressing. Serve immediately.