Late Summer Salad Recipe to Celebrate Autumn’s Arrival
It’s true. Summer is in fact almost over. Instead of mourning the loss of a few hours of sunlight and a few degrees of heat in the evening, let’s rejoice in these glorious weeks in mid-September, when summer produce starts to fade from the farm stands and all of our fall favorites begin to return.
As we say goodbye to summer, let’s take the opportunity to mix seasonal flavors for dishes that are truly original. Try this salad recipe, submitted by Me Organic for our 100 Recipes for a Health Summer guide, with your next meal. It is the perfect combination of fresh summertime figs and warm butternut squash to ease the seasonal transition.
Who knows, it might even make you think about taking your sweaters and boots out of storage…or maybe we aren’t quite there yet.
Roasted Chili Butternut Squash and Fig Salad
Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 4 servings
- Half a medium butternut, cubed
- Half a cup pomegranate seeds
- 4 fresh figs
- 1 bag rocket and spinach salad mix
- 60g goats cheese
- Half a cup walnuts
- Chili flakes (optional)
- Salt and pepper to taste
- Olive oil
1.Chop butternut into small chunks, sprinkle with salt and pepper (and chilies if using). Place on baking tray and dry roast at 180 degrees for 30 min, or until soft.
2.Remove from oven and cover lightly with olive oil.
3.In the meantime, wash rocket and spinach salad and place in salad bowl.
4.Slice figs into 5ths and add to bowl.
5.Add pomegranate seeds and walnuts.
6.When butternut is read and cooled, add to salad.
7.Crumble the goats cheese on top.
8.Finally, when ready to serve, drizzle with olive oil.