Roasted Butternut Squash and Fig Salad

This Fig Salad with Roasted Butternut Squash is an ideal fall salad: leafy greens, fresh figs, roasted cinnamon-spiced squash, crunchy pecans and creamy goat cheese, all finished with a rich maple-balsamic dressing.

Fall is the perfect season for salads that feel both cozy and fresh. This fig salad balances peppery arugula with the sweetness of fresh figs and dried cranberries, the warmth of roasted butternut squash seasoned with cinnamon and a touch of cayenne, and the crunch of pecans. Crumbled goat cheese adds creaminess while a maple-balsamic dressing ties every flavor together. The combination of textures and contrasts—sweet, spicy, tangy and crunchy—makes this a standout side or light main for seasonal menus.

Why You’ll Love this Salad

• Brilliant balance of flavors and textures—peppery greens, sweet fruit, warm roasted squash and crunchy nuts.
• Uses seasonal produce for bright, fresh flavor.
• Roasted butternut squash is flavored with cinnamon and a pinch of cayenne for a pleasing sweet-and-spicy profile.
• The maple-balsamic dressing is rich and tangy and pairs well with many autumn salads.
• Attractive presentation—great for entertaining or a weeknight dinner that feels special.

Ingredients You’ll Need

• Leafy greens – Arugula is recommended for its peppery bite, but any mixed greens work.
• Figs – Fresh figs add a juicy, delicate sweetness; dried figs may be used but are sweeter and chewier.
• Butternut squash – Roasted with cinnamon, a pinch of cayenne, salt and pepper for warmth and depth. Sweet potatoes or other winter squash can be substituted.
• Crumbled cheese – Crumbled goat cheese is used here; feta, gorgonzola or blue cheese are good alternatives. For a vegan version, omit or use a plant-based cheese.
• Pecans – Provide crunch; walnuts, almonds or cashews are suitable substitutes. Candied nuts can add extra sweetness.
• Dried cranberries – Small bursts of tangy-sweet flavor and bright color.
• Maple-balsamic dressing – A simple vinaigrette made from balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh thyme.

How to Roast Butternut Squash

Roasting butternut squash is quick and straightforward. Peel the squash and cut it into 1-inch cubes. Toss the cubes with olive oil, cinnamon, a pinch of cayenne, salt and pepper so they are evenly coated. Spread the cubes in a single layer on a baking sheet and roast in a 400°F (200°C) oven for 25–30 minutes, flipping once halfway through. The squash is ready when it is fork-tender and beginning to brown.

Maple-Balsamic Dressing (Recommended)

The maple-balsamic dressing is what elevates this salad. It blends balsamic vinegar and extra-virgin olive oil with maple syrup for sweetness, Dijon mustard for body and a little fresh thyme for herbaceous notes. The result is a well-balanced dressing that is tangy, slightly sweet and fragrant.

This dressing is versatile—use it on other salads, roasted vegetables, or as a simple marinade for chicken or fish. It can be whisked together in a bowl or shaken in a jar until emulsified, or blended briefly for a smoother texture.

How to Make this Salad

1. Roast the squash: Preheat oven to 400°F. Peel and cut the butternut squash into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon cinnamon, a pinch of cayenne, and salt and pepper to taste. Arrange in a single layer on a baking sheet and roast for about 25–30 minutes, turning once, until tender and lightly browned.
2. Prepare the dressing: While the squash roasts, whisk together balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh thyme until emulsified, or combine in a blender and pulse until smooth.
3. Assemble the salad: In a large bowl, combine 6–7 cups arugula, 6–8 quartered fresh figs, 1/4 cup pecans and 1/4 cup dried cranberries. Toss with the maple-balsamic dressing. Gently fold in the roasted squash, then sprinkle 1/3 cup crumbled goat cheese and fresh thyme on top. Serve immediately.

Tips and Storage

• This salad is best served right after assembling so greens stay crisp.
• If you need to prepare ahead, store components separately and dress individual portions just before serving.
• To make the salad vegan, omit the cheese or use a vegan alternative and choose maple-sweetened candied nuts if desired.

More Salad Ideas

• Healthy Greek Salad
• Chinese Chicken Salad
• Strawberry Balsamic Salad
• Favorite Detox Salad
• Fall Salad with Maple Tahini Dressing
• Roasted Sweet Potato, Quinoa and Kale Salad

Hope you enjoy this Fig Salad with Roasted Butternut Squash. If you try it, please leave a review and share your photo on social media—use the hashtag #eatyourselfskinny so I can see your creations!