ROASTED ONION, SQUASH & FIG SALAD WITH MAPLE MUSTARD BALSAMIC DRESSING

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INGREDIENTS

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

Salad

·       1 butternut squash, peeled, seeded and cut into ½-inch cubes

·       1 large sweet onion, halved and sliced into ½-inch ribbons

·       1 tbsp Butter Olive Oil 

·       ½ tsp sea salt

·       ¼ tsp ground black pepper

·       8 cups mixed greens

·       1 cup crumbled fresh goat cheese

·       ½ cup walnuts, chopped

·       4 dried figs, slices

Maple Mustard Balsamic Dressing

·       ¼ cup Butter Olive Oil

·       4 tbsp Vermont Maple Balsamic Vinegar

·       1 tbsp lemon juice

·       1 tbsp whole grain mustard

·       1 clove garlic, minced

·       ¼ tsp sea salt

 Ground pepper, to taste

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INSTRUCTIONS

To Make the Roasted Onions & Squash:

1.     Preheat oven to 400F. Toss squash and onion with butter olive oil, salt, and pepper. Roast for 35 minutes. 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. 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.