Salad Fig with Roasted Butternut Squash

This Fig Salad with Roasted Butternut Squash is the reliable fall salad loaded with leafy greens, fresh figs, crunchy pecans, and silky goat cheese all tossed with a rich balsamic dressing!

Oh how A cook keep 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, silky goat cheese and satisfying pops of dried cranberries all drizzled with a satisfying maple balsamic dressing. A cook kno

Roasting butternut squash is super simple and tastes absolutely satisfying! First, you will 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 large sheet pan sprayed with non-stick spray and roast in

What goes in

• 1 2 pounds 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

How it comes together

1. Preheat oven to 400 degrees F.
2. 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.
3. Make the balsamic dressing: Combine all the ingredients for the maple balsamic dressing in a blender and process until smooth or just whisk together everything in a mason jar until emulsified.
4. Assemble the salad: Combine arugula, figs, pecans and dried cranberries in a wide bowl and toss with dressing. Fold in the roasted butternut squash and sprinkle with goat cheese and fresh thyme, serve and enjoy!

Keep in mind

*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, A cook suggest dressing individual portions with the salad dressing so that the arugula stays fresh.