From the kitchen of: Helen Smith
Salad:
1 butternut squash cut into 1/2-inch cubes
1 large sweet onion halved, and sliced into 1/2 inch ribbons
1 tbsp. Extra Virgin Olive Oil
1/2 tsp. sea salt
1/4 tsp. ground pepper
8 cups mixed greens
1 cup crumbled fresh goat cheese
1/2 cup toasted walnuts
4 dried or fresh figs, sliced
Dressing:
1/4 cup extra virgin olive oil
2 tbsp. Black Mission Fig Dark Balsamic Vinegar
1 tbsp. lemon juice
1 tbsp. whole grain mustard
1 clove fresh garlic, minced
2 tsp. maple syrup
1/4 tsp. sea salt
ground pepper to taste
Directions
To roast vegetables, preheat oven to 400 degrees. Toss squash and onion with oil, salt and pepper. Roast for 30-35 minutes or until tender and beginning to caramelize.
Whisk together all the dressing ingredients and set aside.
To assemble, in large bowl toss greens with 3/4 of the dressing. Top with roasted squash, onions, goat cheese, walnuts and figs. Drizzle with the remaining dressing and serve.
