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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.
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
1/4 cup oil
2 tablespoons Gefen Maple Syrup
1 tablespoon Tuscanini Apple Cider Vinegar
1 tablespoon Heaven & Earth Lemon Juice
1/4 teaspoon salt
Preheat oven to 420 degrees Fahrenheit.
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.
Arrange arugula on a platter and top with sliced apple.
Add roasted squash and figs, then sprinkle with pomegranate seeds and pecans.
Combine oil, maple syrup, apple cider vinegar, lemon juice and salt in an airtight container. Shake well and pour over salad just before serving.
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