Ingredients
6cupsbaby spinach
1½cupsfresh figs,quartered
2tbspolive oil,divided use
1tbsphoney,divided use
1small acorn squash
Cooking spray
salt and pepper
⅓cuppecans,candied
⅓cupblue cheese,crumbled
1tbspbalsamic vinegar
1tspdijon mustard
Preparation
In a small container combine the balsamic vinegar, dijon mustard, 1 tablespoon of olive oil, and 1 teaspoon of honey.
Season generously with salt and pepper. Whisk to combine or put a lid on the container and shake vigorously.
Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
Cut the acorn squash in half and remove seeds. Slice the squash crosswise into 1/2-inch thick slices.
Lay the squash slices in one even layer on the baking sheet. Drizzle with 1 tablespoon of olive oil and 2 teaspoons of honey.
Toss the squash to coat evenly in the honey and olive oil. Season generously with salt and pepper.
Roast the squash for 20 to 25 minutes until the squash is tender and browned. Remove from oven and cool until slightly warm or room temperature.
Place the spinach in a large bowl, top with figs, squash, pecans, and blue cheese.
Pour the dressing over the salad and toss. Serve immediately.
