Squash, Fig, and Cashew Cheese Salad with Maple Balsamic Dressing
Salad Ingredients (Serves 4)
1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
1/2 large red onion, halved and sliced into 1/2-inch ribbons
1 tbsp. olive oil
1/2 tsp. sea salt
1/4 tsp. ground black pepper
8 cups mixed greens
1 cup crumbled Nuttinʼ Ordinary Cracked Black Pepper Cashew Cheese
1/2 cup toasted walnuts, chopped
8 dried figs or 4 fresh figs, sliced
Maple Mustard Balsamic Dressing
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
1 clove garlic, minced
2 tsp maple syrup
1/4 tsp sea salt Ground pepper, to taste
To roast the squash, preheat oven to 424oF. Toss squash with olive oil or salt, and pepper. Roast for 20-25 minutes, or until tender and beginning to caramelize.
For the dressing, whisk together all dressing ingredients in a small bowl or shake together in a glass jar. Set aside.
To assemble, in a large bowl, toss the greens with 3/4 of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, red onions, cashew cheese, walnuts, and figs. Drizzle each bowl with remaining dressing, and serve.
Recipe by Sara Sullivan | Photo by Lauren Lear Photography