INGREDIENTS
6 cups
baby spinach
1 1/2 cups
quartered fresh figs
2 tbsp
olive oil (divided use)
1 tbsp
honey (divided use)
1
small acorn squash
cooking spray
salt and pepper
1/3 cup
candied pecans
1/3 cup
crumbled blue cheese
1 tbsp
balsamic vinegar
1 tsp
dijon mustard