Rich & Creamy Fig and Squash Salad
Rich & Creamy Fig and Squash Salad Recipe
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 large red onion, halved and sliced into 1/2-inch ribbons
- 1 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 8 cups mixed greens
- 1 cup crumbled Shire’s Garlic and Herb cheese spread
- 1/2 cup toasted walnuts, chopped
- 8 dried figs or 4 fresh figs, sliced
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 2 tsp maple syrup
- 1/4 tsp sea salt
- Ground pepper, to taste
Instructions
- To roast the squash, preheat oven to 425. Toss squash with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and beginning to caramelize..
- Whisk together all dressing ingredients in a small bowl or shake together in a glass jar. Set aside.
- Freeze cheese for half an hour, so it’s semi-frozen. Using a spoon, scoop small chunks of cheese into a cup, set aside.
- Toss the greens with 3/4 of the dressing in a large bowl to assemble. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, red onions, Shire’s cheese, walnuts, and figs. Drizzle each bowl with the remaining dressing, and serve.