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!
Servings: 6
Ingredients
For the Butternut Squash:
- 1 2 lb butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- Pinch of cayenne pepper
- Salt and pepper to taste
For Salad:
- 6 to 7 cups arugula
- 6 to 8 fresh figs quartered
- 1/3 cup goat cheese crumbled
- 1/4 cup pecans
- 1/4 cup dried cranberries
- maple balsamic herb dressing recipe
- Sprinkle with fresh thyme
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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!
Notes
*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
Serving: 1/6th of recipe | Calories: 265kcal | Carbohydrates: 31.8g | Protein: 3.5g | Fat: 15g | Saturated Fat: 2.5g | Sodium: 167.7mg | Fiber: 2.8g | Sugar: 19.4g