";

Fresh Fig & Roasted Butternut Squash Salad

Sweet fresh figs and roasted squash meet salty prosciutto spirals for a hearty, delicious winter salad perfect for Holiday entertaining or just everyday life!
10 minutes
40 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:6272
Fat:23 g
Carbohydrates:1515 g
Protein:155 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 400 degrees F. Peal and slice squash, removing seeds and insides. Cut the squash into 1 inch cubes. Place squash in a baking dish and toss together with oil and salt.
  2. Roast for 40 minutes, rotating squash half way through. Remove from the oven and set aside to cool.
  3. Make the dressing by whisking together all ingredients.
  4. In a large salad bowl, arrange mixed greens, figs, prosciutto and squash. Drizzle a few spoonfuls of dressing and toss together. Add more dressing as needed.

Notes

You can roast the squash ahead of time and keep the dressing in the refrigerator for simple preparation when you are just about to eat.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices
RECIPE REVIEWS

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.