Name: Harvest Salad
Prep time: 15 min
Cook time: 30 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 1, med ,Kabocha or acorn squash, sliced; 1/4, cup + 2 Tbs ,extra virgin olive oil; 1/4, cup ,honey; 2, Tbs ,fresh thyme leaves; , ,kosher salt; 20, ,figs, fresh or dried, halved; 2, Tbs ,lemon juice; 2, Tbs ,apple cider vinegar; 1, Tbs ,orange zest; , ,black pepper, freshly ground; 4, cups ,baby arugula; 4, ounces ,feta cheese crumbled; , ,arils from 1 pomegranate

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Super easy

Cheap

Prep

15m

Cook

30m

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Category:	Cocktails & Punches
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Ingredients

For 4 Serving(s)

Roasted Squash, Caramelized Fig and Feta Harvest S

1 med Kabocha or acorn squash, sliced
1/4 cup + 2 Tbs extra virgin olive oil
1/4 cup honey
2 Tbs fresh thyme leaves
kosher salt
20 figs, fresh or dried, halved
2 Tbs lemon juice
2 Tbs apple cider vinegar
1 Tbs orange zest
black pepper, freshly ground
4 cups baby arugula
4 ounces feta cheese crumbled
arils from 1 pomegranate

Harvest Salad Directions

Preheat the oven to 425°
On a rimmed cookie sheet, toss the squash, olive oil, honey,thyme, and a pich of salt.
Put in the oven and roast for 20 minutes.
Remove from the oven and add the figs, tossing to combined.
Return to the oven and roast for another 10-15 minutes or until the figs have carmelized. If using dried figs, only cook them for 5 minutes to sotfen them.
For the dressing: in a sealable jar, combine the 1/4 cup of olive oil, lemon juice, apple cider vinegar, theyme, orange zest, and 1/8 tsp salt and pepper respectively..
Shake to combine well
in a large bowl, add the arugula and top with the squash and figs.
Crumble the feta over the top and sprinkle with pomegranate.
Drizzle the dressing over the top and enjoy!