If you look closely at the edges of the figs in this salad, you’ll see a lovely little ring of caramel around the edges which all happens naturally in the oven without any extra effort or added sugar. In fact, roasted figs are quickly becoming a thing around our house. Just add a small amount of vanilla or spices, and maybe a luscious spoonful of mascarpone cheese, and you’ve got a cheese course and incredible dessert in one! I mean… really… how could you walk past these little beauties in the store, don’t they just call to you? The butternut in this recipe gets roasted for a few minutes before being pushed to the other end of the baking sheet to make room for the figs. You want to leave some space between each of the fig halves so they have space to caramelize. If you crowd them they will steam instead of caramelizing. You can also use 2 half sheet pans if you have them to keep things separate, but it really doesn’t matter since it’s all going in the same bowl after the roasting. The dressing is my Creamy Pecan Vinaigrette from my Rosemary Chicken and Peach Salad. This dressing is unbelievable, it makes salad taste completely amazing, and I’ve even used it as a pasta sauce where I mixed it into cooked pasta with fresh veggies. This dressing is super versatile, and you can swap out pecans for cashews, almonds, or macadamia nuts to change things up a bit. I know it’s all things pumpkin right now, but I can’t get enough of butternut squash, apples, and pomegranates. What’s your favorite fall flavor that you’d like to see a recipe for? This recipe is a great place to use up the bulb end that’s leftover in a spiralizing recipe (see the 2 below). When you’re making butternut noodles, you can only use the solid round end of the butternut. The leftover bulb end of the butternut is usually the perfect amount of squash for this salad. Rosemary Chicken Ragu with Butternut Noodles Roasted Butternut Noodles with Browned Butter, Prosciutto, and Sage No reviews
