Fig salad with roasted butternut squash

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

Oh how I love a good fall salad this time of year to balance out all those cozy comfort food dishes we’re all enjoying these days! This salad is packed with peppery arugula, sweet fresh figs, perfectly roasted butternut squash (with cinnamon!), crunchy pecans, creamy goat cheese and delicious dried cranberries, all drizzled with a delicious maple balsamic dressing. I know. It’s busy. But it’s worth it in the best possible way. The flavors are amazing and I promise this is one salad you’ll want to add to your menu this season!

Why you will love this salad

• So many delicious flavors and textures in this salad!
• Loaded with fresh seasonal fruits and vegetables.
• The butternut squash is roasted in cinnamon and cayenne pepper for the perfect sweet and tangy combination.
• This maple balsamic dressing has to be a staple in your kitchen this season!
• This salad is also super pretty to look at 😉

ingredients you need

• Leafy vegetables – I love the peppery flavor of arugula in this salad, but any mix of leafy greens will work
• figs – I used fresh figs in this salad, they taste amazing with the balsamic dressing! You can also use dried figs, but keep in mind that these tend to be higher in sugar
• Butternut Squash – this is what makes the salad so filling toasted with warm cinnamon, some cayenne, salt and pepper which is my favorite flavor combination. You can also roast sweet potatoes or other squash
• Crumbled Cheese – I used crumbled goat cheese, but feta, gorgonzola, or even blue cheese would all taste great in this salad. To keep it vegan, simply omit the cheese altogether or use your favorite vegan option
• pecans – these give the salad a nice crunch and you can also use chopped walnuts, almonds or cashews. My Candied Maple Walnuts would also be a delicious addition with maple syrup, vanilla, and cinnamon!
• Dried cranberries – perfect little sweetness throughout the salad, along with some added color
• Maple Balsamic Dressing – made with a combination of balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh thyme

How to Roast Butternut Squash

Roasting butternut squash is super easy and tastes absolutely delicious! First, you should peel and cut the butternut squash into 1-inch cubes and toss them in a bowl with the olive oil, cinnamon, cayenne, salt, and pepper and mix well until the squash is evenly coated. Next, place the diced butternut squash on a sheet pan sprayed with non-stick spray and roast in the oven at 200 degrees F for 25 to 30 minutes, turning the squash halfway through. The butternut squash is done when it’s soft and beginning to brown.

Maple Balsamic Dressing (the BEST!)

I absolutely LOVE this maple balsamic dressing and it’s really what makes this salad so amazing! This dressing is rich, flavorful, and easy to make with just 5 simple ingredients—balsamic vinegar, olive oil, maple syrup, Dijon mustard, and fresh thyme. This dressing not only tastes great with salads, I also like to drizzle it on vegetables, use it as a marinade for chicken, fish or steak, put it in pasta salads and much more. You can also make this right in your blender in under 5 minutes or just shake it all up in a jar!

I always make my salad dressings right at home because I usually already have all the ingredients on hand in my pantry or fridge, it’s budget friendly, and honestly, it just tastes so much better than the bottled stuff from the store.

How to make this salad

1. Roast the pumpkin. Preheat the oven to 400 degrees F. Peel and gently slice the butternut squash and cut into 1-inch cubes. Season with olive oil, cinnamon, cayenne, salt and pepper until completely coated. Spread the butternut squash in a single layer on a prepared baking sheet and roast in the oven for about 25 to 30 minutes, turning once halfway through cooking.
2. Make the balsamic dressing. While the squash is roasting, combine all the ingredients for the maple balsamic dressing in a blender and puree until smooth, or simply whisk everything together in a mason jar until emulsified.
3. Assemble the salad. 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 goat cheese and fresh thyme. Serve and enjoy!

More salad recipes you’ll love

I hope you all enjoy this Roasted Butternut Squash Fig Salad and if you love this recipe as much as we do, please leave me a five star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your delicious recoveries!