HARVEST SALAD WITH FIG, SQUASH, AND MAPLE DIJON DRESSING

HARVEST SALAD WITH FIG, SQUASH, AND MAPLE DIJON DRESSING image

Number Of Ingredients 18

For the salad:
2 small-medium butternut squash, peeled and diced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup hazelnuts
3 cups arugula, roughly chopped
6 figs, halved
1/2 cup micro greens (optional)
For the dressing:
1 head garlic, roasted
1 tablespoon whole grain mustard
3 tablespoons red wine vinegar
2 tablespoons Grade B maple syrup
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt & pepper, to taste

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.