[title subtitle=”RECIPE adapted halfbakedharvest
IMAGE Anna Shepulova/Shutterstock”][/title]
INGREDIENTS
½ medium pumpkin or acorn squash
6 Tablespoons olive oil
4 Tablespoons honey
1 Tablespoon fresh thyme
1 teaspoon sea salt
walnuts, roughly chopped
6-8 small figs (fresh or dried), halved
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar
2 teaspoons fresh orange juice
½ Tablespoon orange zest
½ teaspoon black pepper
spring mix salad greens
4 Tablespoons fresh pomegranate seeds
METHOD
Heat the oven to 425ºF. In a bowl, combine 1 Tablespoon of olive oil, 1 Tablespoon honey, pumpkin or acorn squash, salt, pepper, and thyme. Make sure all slices are evenly coated. Place on grill and cook for 10-15 minutes, until soft and tender.
Toast walnuts in a small pan over medium heat until warm and fragrant. Remove from heat.
On a baking sheet, sprinkle figs with salt and pepper and a drizzle of 1 Tablespoon of olive oil and 1 Tablespoon of honey and bake for 10 minutes until figs are soft. Remove from oven.
Combine remaining olive oil, lemon juice, orange juice, vinegar, orange zest and a dash of salt and pepper in a small bowl. Set aside.
Arrange roasted pumpkin and figs with salad greens, pomegranate seeds and toasted walnuts. Drizzle with prepared dressing and enjoy!
*NOTE: If using dried figs, reduce baking time to 5 minutes.