Steps:
- Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the squash with the olive oil, salt, pepper, ginger, and nutmeg. Bake for 15 minutes. Set aside until needed. While the squash is cooking, add the hazelnuts to a small baking sheet and roast at 400 for 10 minutes. When they are done, put them in a kitchen towel and roll them around against each other until all or most of the skins fall off. Cut each hazelnut in half (or leave whole if you don't mind a bigger crunch). While the squash and hazelnuts are cooling, prepare the dressing (recipe below). To assemble, layer the following on each plate: 1 1/2 cups arugula, 1/4 cup squash, 6 fig halves, 1/8 cup hazelnuts, and 1/4 cup micro greens. Spoon dressing over the top and top with some freshly ground black pepper.
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