Spinach & Fig Recipe

Preheat oven

Preheat oven to 220°C / 425°F. Line a rimmed baking sheet with parchment paper or a silicone mat.

Toss the cubed butternut squash with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and the optional 1/4 tsp ground cinnamon until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.

Roast squash for 25–30 minutes, turning once halfway through, until golden at the edges and tender when pierced with a fork. Remove from oven and set aside to cool slightly.

While the squash roasts, cook the quinoa: in a small saucepan bring 2 cups water (or broth) and a pinch of salt to a boil. Add the rinsed quinoa, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork and transfer to a tray to cool slightly so it won’t wilt the spinach.

In a small nonstick skillet over medium heat melt 1 tbs butter. Add 1 cup pecan halves and toast, stirring frequently, for 2 minutes until fragrant.

Add 2 tbs maple syrup and a pinch of sea salt, stirring constantly so the syrup coats the pecans and thickens slightly, about 1–2 minutes. Remove from heat and spread the glazed pecans on parchment to cool and stop cooking (they will crisp as they cool). Break into clusters if needed.

In a medium bowl combine 3 tbs apple cider vinegar, 2 tbs maple syrup, 1 tsp Dijon mustard and the grated 1/2 apple. Whisk to combine.

Slowly whisk in 6 tbs olive oil in a steady stream until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust—add more maple for sweetness or a splash more vinegar for brightness. Refrigerate until ready to use; whisk again before dressing.

Combine the cooled roasted butternut squash and about 2 cups of the cooked quinoa in a large bowl. Toss gently to distribute the quinoa among the squash cubes.

In a large serving bowl or platter, arrange 6 cups baby spinach. Scatter the quinoa-butternut mixture over the spinach in an even layer.

Evenly distribute 8 quartered dried figs and the thinly sliced 1/2 red onion across the salad.

Crumble 4 oz goat cheese over the top and sprinkle the cooled maple-glazed pecans.

Drizzle the maple-apple vinaigrette over the assembled salad — start with about 3–4 tbs (per 4 servings) and toss gently; add more dressing to taste so the spinach is lightly coated but not soggy.

Finish with a light grind of fresh black pepper. Serve immediately so the spinach remains vibrant and the pecans stay crisp.