Roasted Squash, Caramelized Fig, and Mozzarella Salad with Basil and Shallot Vinaigrette

Ingredients:

1 small butternut squash, peeled, seeded, and cubed

8 black or green figs, halved

2 fresh mozzarella balls (preferably buffalo), torn

Generous handful of fresh basil leaves, torn

1 small shallot, finely chopped

1 tablespoon honey

2 tablespoons red wine vinegar

4 tablespoons good-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon butter

Crusty bread, to serve

Toasted pumpkin seeds or walnuts (optional, for added crunch)

Roast the Squash:

Preheat the oven to 400°F (200°C).

Toss the butternut squash cubes in olive oil, sea salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.

Caramelize the Figs:

While the squash is roasting, heat a skillet over medium heat and add the butter.

Place the fig halves cut-side down in the pan. Drizzle with honey and balsamic vinegar. Cook for 3-4 minutes until the figs are caramelized and the sauce has slightly reduced. Remove from heat and set aside.

Prepare the Vinaigrette:

In a small bowl, whisk together the chopped shallot, red wine vinegar, olive oil, sea salt, and black pepper until emulsified.

Assemble the Salad:

On a large serving platter, arrange the roasted butternut squash, caramelized figs, and torn mozzarella. Scatter the fresh basil leaves on top, and sprinkle with toasted pumpkin seeds or walnuts, if using.

Drizzle with Dressing:

Drizzle the shallot vinaigrette over the salad, making sure to coat the mozzarella and squash. Season with additional sea salt and pepper to taste.

Serve:

Serve the salad warm or at room temperature, alongside crusty bread to mop up the juices.