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!

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.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:40 minutes
  • 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.

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