DESCRIPTION OF HARVEST FIG AND SQUASH SALAD
Celebrate the essence of fall with our Harvest Fig and Squash Salad. This dish beautifully marries the sweetness of roasted butternut squash and fresh figs with the creamy texture of goat cheese. Spiced with cinnamon and a hint of cayenne and garnished with pecans and dried cranberries, it’s a perfect salad to grace any autumn table.
RECIPE CATEGORY
- Lunch
SERVING SIZE
- Serves 6
CUISINE
- Mediterranean
PREPARATION/TECHNIQUES
- Bake, No-Cook
OCCASION/HOLIDAY
- Fall, Thanksgiving
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, Low Cholesterol, Vegetarian
DISH TYPE
- Salad
INGREDIENTS FOR HARVEST FIG AND SQUASH SALAD
Butternut Squash:
- 2 lb butternut squash, peeled, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- Pinch of cayenne pepper
- Salt and pepper, to taste
Salad:
- 6-7 cups arugula
- 6-8 fresh figs, quartered
- 1/3 cup goat cheese, crumbled
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- Fresh thyme for garnish
Maple Balsamic Herb Dressing:
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon minced shallots
- 1/4 teaspoon each salt and pepper
FULL NUTRITIONAL INFORMATION
- Calories: 250 per serving
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 7mg
- Sodium: 300mg
- Carbohydrates: 28g
- Fiber: 5g
- Sugars: 15g
- Protein: 4g
PREPARATION FOR HARVEST FIG AND SQUASH SALAD
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, cayenne pepper, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden.
- While the squash roasts, prepare the salad base by mixing arugula, red onion, quartered figs, goat cheese, pecans, and dried cranberries in a large bowl.
- For the dressing, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, shallots, salt, and pepper until emulsified.
- Let the roasted squash cool slightly before adding to the salad. Drizzle the dressing over the salad and toss gently to combine.
- Garnish with fresh thyme before serving.
PREP TIME
- 15 minutes
COOKING TIME
- 30 minutes
TIPS FOR HARVEST FIG AND SQUASH SALAD
- For a vegan option, substitute goat cheese with vegan feta or omit it entirely.
- Pecans can be toasted for added flavour.
VARIATIONS
- Add crumbled bacon or grilled chicken for a protein boost.
- Replace figs with pears or apples for a different fruit flavour.
PREPPING AND STORAGE GUIDE FOR FIG AND SQUASH SALAD
- Salad is best served fresh but can be refrigerated for up to 2 days. Store dressing separately to maintain freshness.
This Harvest Fig and Squash Salad combines the rich flavours of fall into a delightful dish that’s as nutritious as it is delicious, making it a wonderful addition to your seasonal menu.