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Butternut Fig Salad with Feta Dressing

Serves 4.


    Buttery roasted squash, sweet figs, salty olives, and a creamy dressing team up for a salad that explodes with exciting flavour and texture. All components can be made and chilled separately in the refrigerator for up to 3 days. For added protein, include some roasted chicken.


    Butternut Fig Salad with Feta Dressing


    • 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


    Per serving:

    • calories423
    • protein9g
    • fat25g
      • saturated fat5g
      • trans fat0g
    • carbohydrates49g
      • sugars24g
      • fibre9g
    • sodium312mg



    Preheat oven to 400 F (200 C). Toss squash and onion with 2 tsp (10 mL) oil and spread out on baking sheet. Roast until squash is tender, about 30 minutes.


    Meanwhile, place remaining oil, 2 Tbsp (30 mL) water, feta, lemon juice, thyme, garlic, and black pepper in blender container and blend until nearly smooth.


    Divide salad greens among serving plates and top with butternut-onion mixture, figs, olives, and pumpkin seeds. Drizzle feta dressing on top.



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