Fig Salad with Roasted Butternut Squash

This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy greens, fresh figs, candied pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Yield: 6 Servings 1x


For the Butternut Squash:

For Salad:


  1. Preheat oven to 400 degrees F.
  2. Roast the squash: Carefully peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper until completely coated.  Spread butternut squash out on prepared baking sheet in a single layer and roast in the oven for about 25 to 30 minutes, flipping them once halfway through.
  3. Make the balsamic dressing:  Combine all the ingredients for the maple balsamic dressing in a blender and process until smooth or simply whisk together everything in a mason jar until emulsified.
  4. Assemble the salad:  Combine arugula, figs, pecans and dried cranberries in a large bowl and toss with dressing. Fold in the roasted butternut squash and sprinkle with goat cheese and fresh thyme, serve and enjoy!


*This salad will last about 3 days in your fridge, but definitely tastes best immediately after making it.  If planning to enjoy this for a few days, I suggest dressing individual portions with the salad dressing so that the arugula stays fresh.

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.