There is something simply magical about fresh figs—maybe its because they are slightly ugly and wrinkly on the outside, but the moment you cut them open they are absolutely beautiful, revealing unique colors of pale green and pink. It’s the little things in life that amaze me, and every time I go to photograph food I am blown away by the beautiful things God created for us to eat and enjoy! Thanksgiving is not just a time to eat, but a time to gather around the table in the spirit of thanksgiving, relishing the little moments in life that make it grand.
Julia Child once said, “You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” Well this salad full of sweet figs and salty prosciutto spirals is a masterpiece in my mind, but so simple to make.
Fresh figs have captivated me recently and I hope you enjoy this salad as much as I do. Serve this with your turkey and warm grain free, fluffy white rolls for your Thanksgiving table, and don’t forget the pear, berry hazelnut crisp for dessert!
Fresh Fig & Roasted Butternut Squash Salad
- 5 oz mixed greens
- 3 oz prosciutto
- 10 fresh figs, sliced
- 2 pounds butternut squash
- 1 tbsp olive oil
- 1/2 tsp sea salt
Grainy Mustard Champagne Vinaigrette
- 1/2 cup olive oil
- 1/4 cup champagne vinegar
- 1 tbsp stone ground mustard
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- Preheat oven to 400 degrees F.
- Peal and slice squash, removing seeds and insides. Cut the squash into 1 inch cubes. Place squash in a baking dish and toss together with oil and salt.
- Roast for 40 minutes, rotating squash half way through. Remove from the oven and set aside to cool.
- Make the dressing by whisking together all ingredients.
- In a large salad bowl, arrange mixed greens, figs, prosciutto and squash. Drizzle a few spoonfuls of dressing and toss together. Add more dressing as needed.
This & That
You can roast the squash ahead of time and keep the dressing in the refrigerator for simple preparation when you are just about to eat.