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
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
Nutrition
Per serving:
- calories423
- protein9g
- fat25g
- saturated fat5g
- trans fat0g
- carbohydrates49g
- sugars24g
- fibre9g
- sodium312mg
Directions
01
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.
02
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.
03
Divide salad greens among serving plates and top with butternut-onion mixture, figs, olives, and pumpkin seeds. Drizzle feta dressing on top.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
