Winter Fig and Butternut Squash Salad | Foodtalk

Ingredients

• 4 ounces arugula
• 2 cups roasted butternut squash
• 2 tablespoons olive oil
• 1 pkg (7 ounces) Sun-Maid California Mission Dried Figs, cut in half lengthwise
• 2/3 cups toasted hazelnuts
• Shaved parmesan
• Salt and pepper to taste
• Cooked Quinoa (optional if you want to add more protein to the salad)
• 2 TB maple syrup
• 2 tsp Dijon mustard
• 1/4 tsp curry powder
• 1/4 tsp salt
• 4 TB cider vinegar
• 2/3 cup olive oil