Author Adapted by Pam - For the Love of Cooking / Original by Half Baked Harvest
Equipment
Baking Sheet
Ingredients
White Balsamic Vinaigrette:
¼cupolive oil
¼cupwhite balsamic vinegar
1clove of garlic, minced finely
Honey, to taste
Sea salt and freshly cracked pepper, to taste
Salad:
1smallacorn squash
Olive oil, to taste
Sea salt and freshly cracked pepper, to taste
4-5figs, quartered
4cupsspinach & arugula mix
¼red onion, sliced thinly
¼cupcandied pecans
2tbspfeta cheese, crumbles
2tbsppomegranate arils
Instructions
Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, honey, garlic, sea salt, and freshly cracked pepper in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste.
Preheat the oven to 400 degrees.
Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons. Place the squash slices on the baking sheet and drizzle with some olive oil then season well with sea salt and freshly cracked pepper, to taste.
Roast the acorn squash for 10 minutes. Flip the squash over and continue to roast for 5 minutes.
Add the figs to the baking sheet and drizzle with a bit of olive oil then season well with sea salt and freshly cracked pepper, to taste. Roast for 5 minutes, until softened & caramelized. Remove the baking sheet from the oven and allow them to cool.
Toss the spinach, arugula, and red onions with a little bit of the well-whisked white balsamic vinaigrette, to taste; toss to coat evenly.
Place the dressed greens on a serving platter and arrange the roasted squash, caramelized figs, candied pecans, feta crumbles, and pomegranate arils.
Drizzle the top of the salad with a bit more of the well-whisked white balsamic vinaigrette and season well with freshly cracked black pepper. Serve immediately with the remaining vinaigrette on the side. Enjoy.