Fig Summer Salad

This Fig Summer Salad recipe is the perfect celebration of in-season figs, and a versatile dish that could be served as a main course for a smaller meal, a side dish for dinner, or an appetizer. We hope you enjoy this tasty salad that's so delicious you won't even know it's healthy for you! 

Ingredients:

Dressing:

• 1 tbsp fig balsamic vinegar
• 2 tbsp garlic olive oil
• 1 small shallot, finely diced

Salad: 

• 1 1/2 cups butternut squash, roasted with salt pepper and garlic olive oil
• 4-6 pieces of bacon, glazed with 1 tbsp brown sugar and 1 tbsp balsamic vinegar
• 1 1/2 cups fresh figs, quartered
• 1/2 cup pomegranate seeds
• 1/4 cup roasted pumpkin seeds
• 5 cups of spinach and arugula

Instructions: 

1. Place bacon onto a foil lined baking sheet, brushing on balsamic vinegar and brown sugar.
2. Cook until crispy about 10-12 minutes in a 375 degree oven.
3. Roast cubed butternut squash tossed in garlic olive oil and salt and pepper for about 20-22 minutes until browning begins, on a separate baking sheet.
4. While squash and bacon cool after cooking begin on your vinaigrette by whisking garlic olive oil into balsamic vinegar and finely diced shallot.
5. Add in the base of the salad, in this case arugula and spinach.
6. And then add remaining ingredients; squash, bacon, figs, pomegranate seeds, and pumpkin seeds.
7. Toss everything together 
8. Serve!