Roasted Squash, Fig & Feta Salad

AuthorKathy Oliva!DifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 acorn squash, sliced
 ¼ cup Bee Hollow Farms Amber Honey
 2 tbsp fresh thyme leaves
 16 fresh or dried figs, halved
 2 tbsp lemon juice
 1 tbsp orange zest
 4 cups arugula
 4 oz feta cheese crumbles
 seeds from 1 pomegranate
 salt & pepper to taste

1

Preheat oven to 425°F.

2

Whisk together 3 tbsp. Extra Virgin Olive Oil, honey, 1 ½ tbsp. fresh thyme leaves, and a good pinch of salt. Toss acorn squash slices in the mixture and arrange in a single layer on a large baking sheet. Roast for 20 minutes.

3

Remove baking sheet from oven and add the halved figs. Toss to coat with the EVOO mixture. Return to the oven for an additional 10-15 minutes, or until the figs have caramelized. (If using dried figs, cook for 5 minutes only. This will soften them)

4

Make the dressing: Whisk together the remaining EVOO, Black Mission Fig Dark Balsamic, lemon juice, remaining ½ tbsp. thyme, orange zest, salt & pepper to taste.

5

Place the arugula in a large bowl. Arrange the roasted squash, figs, feta crumbles, and pomegranate seeds on top. Drizzle with salad dressing. Enjoy!

Ingredients

 1 acorn squash, sliced
 ¼ cup Bee Hollow Farms Amber Honey
 2 tbsp fresh thyme leaves
 16 fresh or dried figs, halved
 2 tbsp lemon juice
 1 tbsp orange zest
 4 cups arugula
 4 oz feta cheese crumbles
 seeds from 1 pomegranate
 salt & pepper to taste

Directions

1

Preheat oven to 425°F.

2

Whisk together 3 tbsp. Extra Virgin Olive Oil, honey, 1 ½ tbsp. fresh thyme leaves, and a good pinch of salt. Toss acorn squash slices in the mixture and arrange in a single layer on a large baking sheet. Roast for 20 minutes.

3

Remove baking sheet from oven and add the halved figs. Toss to coat with the EVOO mixture. Return to the oven for an additional 10-15 minutes, or until the figs have caramelized. (If using dried figs, cook for 5 minutes only. This will soften them)

4

Make the dressing: Whisk together the remaining EVOO, Black Mission Fig Dark Balsamic, lemon juice, remaining ½ tbsp. thyme, orange zest, salt & pepper to taste.

5

Place the arugula in a large bowl. Arrange the roasted squash, figs, feta crumbles, and pomegranate seeds on top. Drizzle with salad dressing. Enjoy!

Roasted Squash, Fig & Feta Salad

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