This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy 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 balance out all those cozy comfort food dishes we are all currently enjoying! This salad is loaded with peppery arugula, sweet fresh figs, perfectly 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 know. There is A LOT going on. But so worth it in the best possible way. The flavors are incredible and I promise this is a salad you are going to 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 seasonal fresh fruits and veggies.
- The butternut squash is roasted in cinnamon and cayenne for the perfect sweet and spicy combo.
- This maple balsamic dressing needs to be a staple in your kitchen this season!
- This salad is also super pretty to look at 😉
Ingredients You’ll Need
- Leafy greens – I love the peppery taste of arugula in this salad, but any mix of leafy greens will work
- Figs – I used fresh figs in this salad which taste amazing with the balsamic dressing! You could also use dried figs, but keep in mind those tend to be higher in sugar
- Butternut squash – this makes the salad so filling roasted with warm cinnamon, a little cayenne, salt and pepper which is my favorite flavor combo. You could also roast sweet potato or other squash
- Crumbled cheese – I used crumbled goat cheese, but feta, gorgonzola or even blue cheese all would taste great in this salad. To keep this vegan, simply omit the cheese altogether or use your favorite vegan option
- Pecans – these add a nice crunch to the salad and you could 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 – perfect little pops of 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 simple and tastes absolutely delicious! First, you’ll want 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 well until the squash is evenly coated. Next, transfer the butternut squash cubes onto a sheet pan sprayed with non-stick spray and roast in the oven at 400 degrees F for 25 to 30 minutes, flipping the squash halfway through. The butternut squash is done when it’s fork tender and starting to brown.
Maple Balsamic Dressing (the BEST!)
I absolutely LOVE this maple balsamic dressing and it is truly what makes this salad so amazing! This dressing is rich, tangy and easily made with just 5 simple ingredients – balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh thyme. Not only does this dressing taste great on salads, but I love to drizzle it on veggies, use it as a marinade for chicken, fish or steak, toss it in pasta salads, and so much more. You can also make this right in your blender in less than 5 minutes or simple shake it all up in a jar!
I always make my own salad dressings right at home because I typically already have all the ingredients on hand in my pantry or fridge, it’s budget-friendly and honestly just tastes so much better than the bottled stuff from the store.
How to Make this Salad
- Roast the squash. Preheat the oven to 400 degrees F. 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 the butternut squash out on a 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. While the squash is roasting, 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 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
Hope you all enjoy this Fig Salad with Roasted Butternut Squash 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 using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
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
- 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
- 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!
*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.
- Serving Size: 1/6th of recipe
- Calories: 265
- Sugar: 19.4 g
- Sodium: 167.7 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Carbohydrates: 31.8 g
- Fiber: 2.8 g
- Protein: 3.5 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.