Fig Salad with Roasted Butternut Squash

This Fig Salad with Roasted Butternut Squash is the right fall salad loaded with leafy greens, up to date figs, crunchy pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Oh how I actually like an excellent fall salad this time of 12 months to stability out all these cozy comfort meals dishes we’re all presently having enjoyable with! This salad is loaded with peppery arugula, sweet up to date figs, utterly roasted butternut squash (with cinnamon!), crunchy pecans, creamy goat cheese and delicious pops of dried cranberries all drizzled with a delicious maple balsamic dressing. I do know. There could also be A LOT occurring. Nonetheless so value it in the perfect methodology. The flavors are unbelievable and I promise this generally is a salad it could be finest so as to add to your menu this season!

Why You’ll Love this Salad

• So many delicious flavors and textures on this salad!
• Loaded with seasonal up to date fruits and veggies.
• The butternut squash is roasted in cinnamon and cayenne for the right sweet and spicy combo.
• This maple balsamic dressing should be a staple in your kitchen this season!
• This salad could be super pretty to try 😉

Parts You’ll Need

• Leafy greens – I actually just like the peppery model of arugula on this salad, nonetheless any combination of leafy greens will work
• Figs – I used up to date figs on this salad which tastes fantastic with the balsamic dressing! You might also use dried figs, nonetheless take be aware these are sometimes larger in sugar
• Butternut squash – this makes the salad so filling roasted with warmth cinnamon, barely cayenne, salt and pepper which is my favorite style combo. You might also roast sweet potatoes or completely different squash
• Crumbled cheese – I used crumbled goat cheese, nonetheless feta, gorgonzola and even blue cheese would all model good on this salad. To take care of this vegan, merely omit the cheese altogether or use your favorite vegan selection
• Pecans – these add a pleasing crunch to the salad and you might probably moreover use chopped walnuts, almonds or cashews. My candied maple walnuts would moreover make a delicious addition made with maple syrup, vanilla and cinnamon!
• Dried cranberries – wonderful little pops of sweetness all by way of the salad along with some added coloration
• Maple Balsamic Dressing – made with a mix of balsamic vinegar, olive oil, maple syrup, Dijon mustard and up to date thyme

How one can Roast Butternut Squash

Roasting butternut squash is super straightforward and tastes utterly delicious! First, you will have to peel and slice the butternut squash into 1-inch cubes and toss them in a bowl with olive oil, cinnamon, cayenne, salt and pepper, mixing properly until the squash is evenly coated. Subsequent, change the butternut squash cubes onto a sheet pan sprayed with non-stick spray and roast throughout the oven at 400 ranges F for 25 to half-hour, flipping the squash halfway by. The butternut squash is completed when it’s fork tender and starting to brown.

Maple Balsamic Dressing (the BEST!)

I utterly LOVE this maple balsamic dressing and it is truly what makes this salad so fantastic! This dressing is rich, tangy and easily made with merely 5 straightforward substances – balsamic vinegar, olive oil, maple syrup, Dijon mustard and up to date thyme. Not solely does this dressing model good on salads, nonetheless I prefer to drizzle it on veggies, use it as a marinade for rooster, fish or steak, toss it in pasta salads, and loads further. You possibly can too make this correct in your blender in decrease than 5 minutes or simply shake all of it up in a jar!

I always make my very personal salad dressings correct at dwelling on account of I often already have the entire substances available in my pantry or fridge, it’s budget-friendly and in truth merely tastes so considerably higher than the bottled stuff from the store.

How one can Make this Salad

1. Roast the squash. Preheat the oven to 400 ranges F. Rigorously peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper until absolutely coated. Unfold the butternut squash out on a prepared baking sheet in a single layer and roast throughout the oven for about 25 to half-hour, flipping them as quickly as halfway by.
2. Make the balsamic dressing. Whereas the squash is roasting, combine the entire substances for the maple balsamic dressing in a blender and course of until straightforward or simply whisk collectively each factor in a mason jar until emulsified.
3. Assemble the salad. Combine the arugula, figs, pecans and dried cranberries in a giant bowl and toss with the balsamic dressing. Fold throughout the roasted butternut squash and sprinkle with goat cheese and up to date thyme. Serve and luxuriate in!

Additional Salad Recipes You’ll Love

Hope you all have the benefit of this Fig Salad with Roasted Butternut Squash and do you have to love this recipe as loads as we did, please go away me a five-star rating beneath and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I actually like seeing your whole delicious recreations!