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Delicata Squash Fig Salad

Jayde
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Ingredients
  

  • 1 delicata squash
  • 1 tbs. avocado oil
  • salt & pepper
  • 6 cups mixed greens
  • 1/4 cup raw pecans chopped
  • 1/4 cup red onion sliced
  • 1 pomegranate seeds
  • 8 figs sliced
  • 2 tbs. pumpkin seeds

Dressing

  • 1 large garlic clove
  • 1 lemon juiced
  • 3 tbs. dijon mustard
  • 1/4 cup apple cider vinegar
  • 3/4 cup olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 2 tbs. fresh parsley

Instructions
 

  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  • Slice the squash to approximatly 1/2-1 inch slices. Remove the seeds. Place the delicata squash on the baking sheet. Drizzle avocado oil on the squash and sprinkle salt and pepper. Place in the oven and bake for 15 minutes. Flip and bake for another 10 minutes.
  • While the squash is cooking, prepare the salad. In a large bowl, combine the mixed greens, raw pecans, red onion, pomegranate seeds, sliced figs and raw pumpkin seeds.

Dressing

  • Combine all ingredients into a blender. Blend on high for 60 seconds until smooth.