Fig, Fennel and Roasted Butternut Squash Salad

Ingredients

1 cup
butternut squash (peeled and cubed)
6 cups
arugula
1 cup
fennel bulb (thinly sliced)
4
fresh figs (quartered)
1⁄2 cup
dried cranberries
1⁄2 cup
seeds (sunflower, pepitas, etc)
1 teaspoon
coconut oil
1 teaspoon
salt
1⁄4 teaspoon
pepper
1 cup
apple cider vinegar (or white balsamic vinegar)
2 teaspoons
Dijon mustard
1
shallot (small, chopped)
1 teaspoon
honey
 
juice of 1 lemon
 
salt and pepper (to taste)
Yields:
Servings

Instructions

Preheat oven to 400 degrees. Grease a large baking sheet with 1/2 teaspoon coconut oil. Place the cubed butternut squash on the baking sheet. Sprinkle with salt and pepper and 1/2 teaspoon of melted coconut oil. Roast for approximately 20 minutes or until cooked through and slightly browned. Remove from the oven and allow to cool slightly.Make the salad dressing in a small blender or Magic Bullet by combining apple cider vinegar, Dijon mustard, shallot, honey, lemon juice and salt and pepper. Combine until smooth and creamy.Assemble salad by placing arugula in large salad bowl. Add quartered figs, fennel and butternut squash. Top with cranberries and seeds. Dress and toss.