Harvest Salad
Prep
15m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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!
Nutrition facts
Serving size 1/2 cup diet vegetarian Vegan gluten free
Per Serving
| Kcal: | 577 kcal |
| Fibers (g): | 11.2g |
| Sodium (mg): | 393mg |
| Carbs: | 87g |
| Sugar (g): | 59.7g |
| Fat: | 27g |
| Saturated fat (g): | 6.6g |
| Cholesterol: | 20mg |
| Proteins: | 9.5g |
