Sukkot Salad: Roasted Butternut Squash & Fig w/Pomegranate Seeds

Last year during Sukkot I discovered the fig!  I grew up a very picky eater (understatement).  Green vegetables were not to be touched, condiments and sauces were abhorred (except for teriyakki sauce), fish was dreaded ... and the list went on and on.  I had an unfortunate habit of sizing up a food based simply on look and name - regardless of scent and taste.  To date, a variety of items remain on my "I Don't Eat That" list for no good reason.  Such was the case with figs.  I'd always declared, "I don't eat figs!" without having tried one.  ...but last year in the spirit of Sukkot that all changed when a culinary brainstorm led to a delicious Roasted Butternut Squash & Fig Salad with Pomegranate Seeds.

During Sukkot Jews celebrate the harvest, while also remembering their pilgrimage from slavery in Egypt to freedom in Israel.  In the book of D'varim Israel is described as ""A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of olive oil and honey." (8:8).  These foods were particularly common during biblical times, and have been elevated to the status of the official Seven Species.  According to Kabbalistic tradition, each specie is linked to a spiritual quality.  One fun challenge during Sukkot is to incorporate these species into your menu.  They include:

1. Wheat (kindness)
2. Barley (restraint)
3. Grapes (beauty)
4. Figs (endurance)
5. Pomegranate (majesty/glory)
6. Olives (foundation)
7. Dates/honey (Kingdom/Humility)

This salad covers figs, pomegranates, olive oil and honey!  Kabbalistically (yes, a new word!) speaking it is a salad of endurance, majesty, foundation and kingdom/humility.  Culinarily (yes, a second new word) speaking it is just a darn tasty salad.

Tips:

• Purchase fresh pre-cubed butternut squash (Trader Joe's, etc.)
• Purchase a package of fresh pomegranate seeds
• Think of ways to incorporate the other species - serve with wine (grapes), bread (wheat) and add some cooked barley. 

ROASTED BUTTERNUT SQUASH & FIG SALAD WITH POMEGRANATE SEEDS
 

Serves: 8

Ingredients

2 lbs. butternut squash, peeled and cubed into bite sized pieces

15 figs, halved

1/3 cup pomegranate seeds (or 1/3 c. dried berries)

1 tsp. ground coriander

1 tsp. ground cardamom

Freshly ground salt and pepper

1 Tbsp. olive oil 

1 Tbsp. honey

8 - 10 oz. mixed greens (Spring mix, spinach, etc.)

Optional: Crumbled goat cheese, nuts

Instructions

1. Peel and cube some butternut squash into bite sized pieces (you can also buy it pre-cut I believe) and sprinkle with coriander, cardamom, salt and pepper.  Drizzle with olive oil and roast for 45 minutes at 425° F. 
2. Cut figs in half, sprinkle with a bit of sea salt, drizzle with honey.  Add to squash for last 12 minutes. 
3. Seed a pomegranate (or buy seeds). 
4. Add squash, figs and pomegranate seeds to mixed greens of your choice and serve with a balsamic dressing (or other of your choice).  If serving with nuts and cheese add these too.

SHE'ELAH: What Sukkot-themed recipe do you like best? Which of the species does it feature?