Half an Hour to Serving 5-Star Roasted Fig, Butternut Squash & Feta Salad
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To cook an extraordinary Roasted Fig, Butternut Squash & Feta Salad, below are the ingridients required:
- Take 1 of butternut squash.
- Use 4 of Fresh figs.
- Use 1 bag of rocket.
- Get of Pomegranate seeds.
- Get of Feta.
- You need of Balsamic.
- Provide of Olive oil.
- Prepare of Honey.
- Prepare A few of sprigs of Fresh thyme.
After readying the ingridients, now you are good to make your appetizing Roasted Fig, Butternut Squash & Feta Salad by following the procedures below:
- Preheat oven to 225C. Cut butternut squash into large chunks and drizzle with olive oil. Sprinkle with salt and pepper and fresh thyme. Roast for 15 minutes..
- Prepare figs. Cut in half. After roasting butternut squash for 15 minutes, take out and add figs to tray. Place figs face side up- drizzle with olive oil and honey..
- Put back into oven and roast for another 15 minutes. The squash will be soft and turning slightly brown around edges and figs will be soft juicy when ready!.
- Place rocket on plate and put squash and figs on top. Sprinkle with pomegranate seeds and feta. Drizzle with balsamic vinegar and serve..
Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo. Place butternut squash halves on a large baking sheet flesh side up. Sprinkle brown sugar over each squash.
Recipe : Roasted Fig, Butternut Squash & Feta Salad
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step by step to make Roasted Fig, Butternut Squash & Feta Salad
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