Food: Roasted Squash, Caramelized Figs and Feta Salad

I normally don’t eat as much salad as I should once it’s Autumn and surely not at all once it’s Winter. But I will pass on this amazing recipe of the perfect Fall Salad I am going to surprise my family , paired with a wonderful bottle of wine of course 🙂  My choice Cabernet Sauvignon from the central coast, California


  • 1 kabocha or acorn squash, sliced
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1/4 cup honey
  • 2 tablespoons fresh thyme leaves
  • kosher salt
  • 16-20 fresh or dried figs, halved
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon orange zest
  • black pepper
  • 4 cups baby arugula
  • 4 ounces feta cheese crumbles
  • arils from 1 pomegranate



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