Fig Salad with Roasted Butternut Squash

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

Oh, how I love a good fall salad this time of year to offset all the comfort food dishes we are currently enjoying! This salad is filled with spicy arugula, sweet fresh figs, perfectly roasted butternut squash (with cinnamon!), crunchy pecans, creamy goat cheese, and a delicious burst of dried cranberries all drizzled with a delicious balsamic maple dressing. I know. There is a LOT going on. But well worth it in the best possible way. It tastes amazing and I promise this is a salad you will want to add to your menu this season!

Why You’ll Love This Salad

• So many delicious flavors and textures in this salad!
• Loaded with fresh, seasonal fruit and vegetables.
• Butternut squash is roasted in cinnamon and chili for the perfect sweet and spicy combo.
• This maple balsamic dressing should be a staple in your kitchen this season!
• This salad is also super pretty to look at 😉

Materials You Need

• Green vegetable – I love the nutty flavor of the arugula in this salad, but any mix of greens will work
• Picture – I used fresh figs in this salad which taste amazing with the balsamic dressing! You can also use dried figs, but keep in mind that they tend to be higher in sugar
• Butternut squash – this makes the finished salad grilled with warm cinnamon, a dash of cayenne pepper, salt and pepper which is my favorite flavor combo. You can also roast sweet potatoes or other squash
• Crushed cheese – I used crumbled goat cheese, but feta, gorgonzola or even blue cheese will all taste great in this salad. To keep this vegan, omit the cheese altogether or use your favorite vegan option
• pecan – it adds a nice crunch to salads and you can also use chopped walnuts, almonds or cashews. My candied maple walnuts would also make a delicious addition made with maple syrup, vanilla and cinnamon!
• dried cranberries – a hint of sweetness that’s perfect throughout salads along with some added color
• Balsamic Maple Sauce – made with a combination of balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh thyme

How to Bake Butternut Squash

Baking butternut squash is so simple and so delicious! First, you want to peel and slice the butternut squash into 1-inch cubes and toss it into a bowl with the olive oil, cinnamon, cayenne pepper, salt and pepper, tossing until the squash is evenly coated. Next, transfer the butternut squash cubes to a baking sheet sprayed with nonstick cooking spray and bake in the oven at 400 degrees F for 25 to 30 minutes, turning the squash halfway. The butternut squash is done when it is fork tender and starting to brown.

Maple Balsamic Dressing (the BEST!)

I absolutely LOVE this maple balsamic dressing and that’s what makes this salad so amazing! This sauce is rich, tangy and easy to make with just 5 simple ingredients – balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh thyme. Not only is this dressing great in salads, but I love sprinkling it on vegetables, using it as a marinade for chicken, fish, or steak, tossing it in pasta salads, and more. You can also make it right in your blender in less than 5 minutes or just shake it all up in a jar!

I always make my own salad dressing at home because usually I already have all the ingredients in the pantry or fridge, it’s budget friendly and honestly tastes a lot better than the bottled stuff from the store.

How to Make this Salad

1. Pumpkin roast. Preheat oven to 400 degrees F. Peel and carefully slice the butternut squash, cutting it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne pepper, salt and pepper until completely coated. Spread the butternut squash on the prepared baking sheet in a single layer and roast in the oven for about 25 to 30 minutes, turning once halfway through.
2. Make balsamic dressing. While the squash is roasting, combine all the ingredients for the maple balsamic dressing in a blender and process until smooth or simply shake everything in a jar until it emulsifies.
3. Assemble the salads. Combine the arugula, figs, pecans, and dried cranberries in a large bowl and toss with the balsamic dressing. Fold in the roasted butternut squash and sprinkle with the fresh goat cheese and thyme. Serve and enjoy!

More Salad Recipes You’ll Love

Hope you all enjoy this Fig Salad with Roasted Butternut Squash and if you like this recipe as much as we do, please rate me five stars below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love looking at all your delicious recreations!