Servings: 8 servings
Ingredients
For the Salad
- 2 4 oz. 80 Acres Farms PLANTOPIA Crisp Spring Mix
- 1 medium butternut squash peeled and cubed (about 3 cups)
- 6-8 fresh figs quartered
- ¼ cup crumbled feta cheese
- ¼ cup pomegranate seeds
- 1 Tbsp. fresh or dried thyme leaves
- 2 Tbsp. olive oil
- 2-3 Tbsp. maple syrup
- Salt and pepper to taste
For the Maple Vinaigrette
- ¼ cup olive oil
- 2 Tbsp. fresh orange juice
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. maple syrup plus more to taste
- 1 tsp. orange zest
- 1 tsp. fresh or dried thyme leaves
- Salt and pepper to taste
Instructions
Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, orange juice, apple cider vinegar, maple syrup, orange zest, and thyme.
- Season with salt and pepper to taste. Set aside to let flavors meld.
Roast the Vegetables
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss butternut squash cubes with 2 Tbsp olive oil, 2-3 Tbsp maple syrup, thyme, salt, and pepper.
- Spread in a single layer and roast for 20 minutes.
- Remove from oven, add quartered figs to the pan, and toss gently to combine.
- Return to oven and roast for an additional 10-15 minutes until squash is tender, and figs are caramelized. (If using dried figs, reduce time to 5-6 minutes.)
Assemble the Salad
- Place PLANTOPIA Crisp Spring Mix in a large serving bowl.
- Top with roasted butternut squash and figs while still warm.
- Sprinkle with crumbled feta cheese and pomegranate seeds.
- Drizzle with maple vinaigrette just before serving.
- Toss gently, serve immediately, and enjoy!
Tried this recipe?Let us know how it was!