Harvest Salad with Butternut Squash, Maple Pecans, and Curry Fig Vinaigrette

INGREDIENTS

3 cups

Butternut squash

2/3 cup

Cranberries, dried

12 oz

Field greens or baby spinach

2 tsp

Dijon mustard

1/4 cup

Fig and ginger jam

1/2 tbsp

Honey

1 tbsp

Maple syrup, pure

Black pepper, freshly ground

1/2 tsp

Curry powder, sweet

Kosher salt

1/4 tsp

Kosher salt

1/2 tsp

Sea salt, flaky

1 tbsp

Apple cider vinegar

1/3 cup

California olive ranch arbequina extra virgin olive oil

2 tsp

California olive ranch everyday extra virgin olive oil

2/3 cup

Pecan, halves

1/2 tbsp

Orange juice

4 oz

Goat cheese