Roasted Butternut Squash and Fig Balsamic Salad

For the Salad:

• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes

• 2 tablespoons Ariston Select Olive Oil

• Salt and pepper to taste

• 6 cups mixed salad greens (such as arugula, spinach, and kale)

• 1/2 cup crumbled goat cheese

• 1/4 cup chopped toasted pecans

• 1/4 cup dried cranberries

• 1/4 cup thinly sliced red onion

For the Fig Balsamic Vinaigrette:

• 1/4 cup Ariston Reserve Extra Virgin Olive Oil

• 2 tablespoons Ariston Fig Infused Balsamic

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the butternut squash cubes with 2 tablespoons of Ariston Select Olive Oil, and season with salt and pepper to taste.

3. Spread the seasoned butternut squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Stir the squash halfway through the cooking time to ensure even roasting.

4. While the butternut squash is roasting, prepare the Fig Balsamic Vinaigrette. In a small bowl, whisk together the Ariston Fig Infused Balsamic, honey, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the 1/4 cup of Ariston Reserve Extra Virgin Olive Oil, whisking continuously until the vinaigrette is well combined. Taste and adjust the seasoning as needed.

5. Once the butternut squash is done roasting, remove it from the oven and allow it to cool slightly.

6. In a large salad bowl, combine the mixed salad greens, crumbled goat cheese, toasted pecans, dried cranberries, and thinly sliced red onion.

7. Add the roasted butternut squash to the salad.

8. Drizzle the Fig Balsamic Vinaigrette over the salad, starting with about half of the dressing, and toss gently to coat. Add more dressing if needed, but be careful not to overdress the salad.

9. Serve the Roasted Butternut Squash and Fig

Balsamic Salad immediately as a delicious fall appetizer or side dish. Enjoy the rich, savory-sweet flavors of the roasted squash paired with the tangy sweetness of the fig balsamic vinaigrette. It's a perfect autumn dish that combines seasonal ingredients with a delightful twist.