Fustini's Oils and Vinegars
Fig and Butternut Squash Goat Cheese Salad

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Fig and Butternut Squash Goat Cheese Salad

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Fig and Butternut Squash Goat Cheese Salad


Submitted by Chef Christie Struck

Ingredients

  • 8 oz package of arugula or arugula and spinach
  • 2 cups butternut squash, cubed (about 1⁄2 inch) and cooked
  • 2-4 oz goat cheese
  • 4 oz figs, fresh or dried, chopped into large pieces
  • 1⁄4 red onion, sliced thinly
  • 1⁄4 cup chopped walnuts or pistachios (optional)

Dressing

  • 6 tablespoons Fustini's Fig balsamic vinegar
  • 2 tablespoons mayonnaise
  • salt and pepper

Directions

Step 1. 

Cube and roast or cook butternut squash until soft and slightly caramelized.

Arrange arugula on the platter, top with squash, chunks of goat cheese, the chopped figs, and the red onion, sprinkling with nuts if desired.

Whisk together the dressing ingredients, adding salt and pepper to taste, drizzle the salad with dressing and serve.




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