Butternut Fig Salad with Feta Dressing - alive magazine
Buttery roasted squash, sweet figs, salty olives, and a creamy dressing team up for a salad that explodes with exciting flavour and texture.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 large onion, sliced into 1/2 in (1.25 cm) wedges
- 2 tsp (10 mL) + 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
- 2 oz (56 g) feta cheese
- Juice of 1/2 lemon
- 2 tsp (10 mL) fresh thyme
- 1 garlic clove, chopped
- 1/4 tsp (1 mL) black pepper
- 8 cups (2 L) salad greens
- 1 cup (250 mL) dried Mission figs, sliced
- 1/3 cup (80 mL) sliced black olives
- 1/4 cup (60 mL) pumpkin seeds, preferably toasted
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