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Recipe by Malky and Yossi Levine

Maple-Scented Squash and Fig Salad

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Maple-Scented Squash and Fig Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

Having fruit in a salad puts me in my happy zone. The flavors and textures here are a winning combination. The sweetness of the maple syrup is balanced perfectly with the apple cider vinegar, giving this dish a sensational twist.

Ingredients

Salad

  • 1 acorn squash, seeded and sliced

  • 10 fresh figs, halved (see note)

  • 2 tablespoons oil

  • 1 (5-ounce) package arugula

  • 1 red or green apple, sliced

  • 1/2 cup pomegranate seeds

  • 1/2 cup candied pecans

Dressing

Directions

Prepare the Maple-Scented Squash and Fig Salad

1.

Preheat oven to 420 degrees Fahrenheit.

2.

Place the squash slices and figs on a lined baking sheet and drizzle with oil. Roast for 25 minutes until the squash has softened and colored slightly.

3.

Arrange arugula on a platter and top with sliced apple.

4.

Add roasted squash and figs, then sprinkle with pomegranate seeds and pecans.

5.

Combine oil, maple syrup, apple cider vinegar, lemon juice and salt in an airtight container. Shake well and pour over salad just before serving.

Notes:

Ask your LOR or follow these guidelines to check fresh figs for insects: Slice open a handful and check inside. If no insects are found, the rest may be eaten without checking.

Recipe tags

apple fall flavors figs foodiebliss Malky and Yossi Levine maple pomegranate squash Succos Succot Sukkos sweet salad sweetness
Maple-Scented Squash and Fig Salad

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