Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss butternut squash with 1 tablespoon coconut oil and salt and pepper. Bake for 30-35 minutes, stirring occasionally, until soft and slightly brown.

Place the balsamic vinegar in a small sauce pan over medium heat. Bring to a boil and then turn down the heat to medium-low and let simmer for 20 minutes. Remove from heat and let it thicken. It coat the back of a spoon.

While the dressing and butternut squash cook, make the prosciutto. Heat a small cast iron or sauté pan over medium heat. Add 1 teaspoon coconut oil and let it get hot, about 1-2 minutes. Rip each slice of prosciutto in 4 pieces. Place the pieces in the hot pan and let cook on each side 1-2 minutes. It should get crispy, like bacon. Place on a paper towel lined plate and set aside.

When the butternut squash has 10 minutes left, toss the pecans with 1/2 teaspoon coconut oil and cinnamon and place on a parchment lined baking sheet. Bake for 8-10 minutes until crispy.

Assemble the salad. Place mixed greens, butternut squash, prosciutto, pecans, and figs in a large bowl. Top with desired amount of dressing and mix well.

Enjoy!