Winter Fig and Butternut Squash Salad

For Roasted Butternut Squash

Preheat oven to 400°F

Line a baking sheet with aluminum foil

Dice butternut squash into 3/4" - 1" cubes. (making your cubes close to the same size result in squash all cooked to the same doneness)

Toss with olive oil, salt, and pepper.

Roast for 10 minutes, remove from oven and turn the squash over.

Roast for 7 minutes more, then turn on the broiler and broil for 5 minutes.

Set aside

Roast Hazelnuts

Preheat oven to 350°F

Tap the hazelnuts with a mallet or the bottom of a measuring cup lightly to split them in half.

Spread on a cookie sheet and bake for 6 - 7 minutes until lightly browned.

Set aside.

Maple Curry Dressing

Combine all ingredients in a jar and shake well. Set aside

Assemble Salad

Place arugula on a platter. Scatter butternut squash, sliced figs and toasted hazelnuts over arugula. Finish with shaved parmesan.

Give your salad a few grinds of coarsely ground black pepper.

Drizzle dressing over salad when serving or serve dressing alongside the salad.