Maple-Scented Squash and Fig Salad

Malky and Yossi Levine Malky and Yossi Levine
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Having fruit in a salad puts me in my happy zone. The flavors and textures here are a winning combination. The sweetness of the maple syrup is balanced perfectly with the apple cider vinegar, giving this dish a sensational twist.

40m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Tree nuts

Directions

Prepare the Maple-Scented Squash and Fig Salad

  1. Preheat oven to 420 degrees Fahrenheit.

  2. Place the squash slices and figs on a lined baking sheet and drizzle with oil. Roast for 25 minutes until the squash has softened and colored slightly.

  3. Arrange arugula on a platter and top with sliced apple.

  4. Add roasted squash and figs, then sprinkle with pomegranate seeds and pecans.

  5. Combine oil, maple syrup, apple cider vinegar, lemon juice and salt in an airtight container. Shake well and pour over salad just before serving.

Notes:

Ask your LOR or follow these guidelines to check fresh figs for insects: Slice open a handful and check inside. If no insects are found, the rest may be eaten without checking.

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