Fall Salad with Butternut Squash, Figs, Pomegranate, and Arugala

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Salads Sides Vegetables

30 minutes

30 minutes

4 people

Instructions:

How to roast butternut squash:

Preheat oven to 400 F.
Make sure the butternut squash is peeled, seeded, and cubed. For more details, take a look at this recipe on how to peel, seed, cube, and roast butternut squash.
In a medium bowl, toss cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for about 20 or 30 minutes. Remove from oven.

Balsamic Vinaigrette:

In a small bowl, make the balsamic vinaigrette by whisking together Balsamic vinegar with olive oil until emulsified.
Tip: see the recipe notes below to review my recommendations about the best balsamic vinegar to use.

Fall Salad:

In a large bowl, combine arugula with roasted butternut squash. Add sliced dried figs, lightly toasted sliced almonds (see recipe notes below), and pomegranate arils.
Drizzle with the Balsamic Vinaigrette - you do not need to use the whole amount. Just a touch. Toss to combine.
Top with fresh thyme.

How to toast almonds. Toast almonds on the parchment paper-lined baking sheet in the preheated oven at 350 F for 7 or 10 minutes until golden-brown color.
Use high-quality balsamic vinegar. I prefer to use a high-quality balsamic vinegar that has a much thicker (almost syrupy texture) and is not as acidic as the regular one. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice. They are more expensive but worth the price!
Use high-quality olive oil. I prefer to use extra virgin olive oil, labeled as "first cold-pressed", packaged in a dark bottle. Such olive oil usually has a distinctive peppery or fruity taste and is flavorful enough to use as a salad dressing ingredient.

https://juliasalbum.com/fall-salad-with-butternut-squash-dried-figs-almonds-and-arugula/#recipe

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