Roasted Squash Fig Salad



  • 1 small squash-sliced
  • 2 tbsp of slivered almonds
  • 4 figs
  • 1/2 cup of tomatoes halved
  • 1 cup of baby kale
  • 1 cup of baby spinach
  • Balsamic Vinaigrette or dressing of choice
  • 2 tbsp olive oil


Put the sliced squash along with 2 tbsp of olive oil in a pan on medium heat.  Cook on each side until light brown.  Once done set aside and let cool.  Slice the figs in half followed by the tomatoes, wash and dry the spinach and baby kale.  Mix all the ingredients in a salad bowl and enjoy.

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