4 cups arugula

1 squash, cubed

3 figs, sliced thin

1/2 cup crumbled walnuts

1/4 cup oil

1/4 cup Tuscanini Balsamic Vinegar

2 tablespoons tamari/Glicks Soy Sauce/coconut aminos

2 tablespoons Gefen Maple Syrup

2 tablespoons peeled and minced ginger or 6 cubes Gefen Frozen Ginger or 1/4 teaspoon dried ginger