📖 Instructions

1. Preheat oven to 400°F (200°C). Position a rack in the center of the oven. Get started on warming that oven up; trust me, you dont want to be stuck waiting around!
2. Wash the delicata squash thoroughly. Using a sharp knife, slice the squash in half lengthwise, then scoop out the seeds. Slice each half into half-inch thick crescents. You dont want too thick or too thin.
3. In a large bowl, toss the squash slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure that the squash is evenly coated.
4. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly browned, flipping halfway through. Keep an eye; every oven is diffrent!
5. While the squash is roasting, prepare the balsamic reduction. In a small saucepan, combine 1 cup of balsamic vinegar and 2 tablespoons of honey (or maple syrup).
6. Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer gently for 15-20 minutes, or until the vinegar has reduced to about 1/4 cup and has a syrupy consistency. Be patient; this is where the magic happens!
7. Remove the balsamic reduction from the heat and let it cool slightly. It will thicken as it cools. Mmm, the smell is just heavenly. Almost makes you want to skip the salad and drink the reduction!
8. Wash and dry the fresh figs. Cut them into quarters. If using dried figs, halve or quarter them depending on their size.
9. In a large bowl, combine the roasted delicata squash, quartered figs, and 4 ounces of fresh arugula or spinach. Feel free to add other greens you like!
10. Drizzle the balsamic reduction over the salad. Toss gently to combine. The reduction should coat everything lightly.
11. Serve the salad immediately. Garnish with crumbled goat cheese or toasted nuts if desired. Enjoy every bite!