Preheat oven to 180 degrees celsius or 356 degrees fahrenheight
Add chopped butternut squash to a roasting tray. Coat in coconut oil and season with sea salt and pepper. Pop in the oven and roast for 30 minutes. After 30 minutes take butternut squash out of oven, drizzle honey over the squash and stir to ensure honey is well coated. Roast for a further 10-15 minutes. Squash is ready when it is tender and beginning to caremalise
Add balsamic vinegar and honey to a small saucepan. On a low heat simmer very gently for approx 30 minutes, stiring when needed. The vinegar will reduce down to a think glaze
Add green beans to a saucepan with boiling water and cook for approx 3 minutes. Strain green beans and run cold water over to stop cooking process
Fry garlic and chilli in coconut oil for one minute and then add the green beans. Stir well and fry for 3-5 minutes
Wash spinach and rocket and then dress it with fresh lemon juice
Chop figs in quarters and drizzle a small amount of honey on each fig. Put under grill for 5 minutes until figs start to soften
Assemble the salad and serve
Recipe by at https://www.caseyjade.com/butternut-squash-fig-salad/