Butternut Squash & Fig Salad
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 tablespoons coconut oil
  • ½ butternut squash, peeled and cubed
  • 2 garlic cloves, minced
  • ½ red chilli, finely chopped
  • 150g green beans, chopped in half
  • 4 fresh figs
  • ½ cup balsamic vinegar
  • 1 tablespoon honey
  • 2 handfuls baby spinach
  • 1 large handful rocket/arugula
  • ½ lemon, juiced
  • Salt + Pepper, to taste
Directions
  1. Preheat oven to 180 degrees celsius or 356 degrees fahrenheight
  2. 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
  3. 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
  4. 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
  5. Fry garlic and chilli in coconut oil for one minute and then add the green beans. Stir well and fry for 3-5 minutes
  6. Wash spinach and rocket and then dress it with fresh lemon juice
  7. 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
  8. Assemble the salad and serve
Recipe by at https://www.caseyjade.com/butternut-squash-fig-salad/