Fig & Roasted Butternut Squash Salad

It’s 68 degrees here in Denver. There is no more denying it. Fall is here. And that bitch ain’t going nowhere. My heart is broken for the summer that will be left behind. I already miss her and I’m currently trying to figure out where I can go this winter to not even feel the hint of cold in Denver this year. Arizona maybe? Brian and I have talked about renting a home for a month in a state we can drive to so that’s sounding pretty lovely right now. Why am I telling you this? You don’t care about my low circulation in my feet that is completely repulsed by cold weather. You care about salads. Salads that make you feel like it’s fall, but not TOO much fall. We aren’t in soup season, but we sure are in fig and squash season. And I may hate cold weather, but I dig something roasted squash. I’m down for that winter squash life.

I’ve really come around to salads lately. It’s just a super easy way to get in a ton of veggies in one dish and I’m all about that. And there are endless flavor combinations. If you’re not a salad fan in winter, I hope to change that because I plan to make salads allll winter long. I plan to be living that salad and soup life. I used to live that life in college and it was a great life paired with the windy cold of Fort Collins after my car doors had frozen shut. Oh winter, you ruthless bitch. Anywho, this salad is stupid easy to make, you could easily add protein to it, and it’s topped with a pre-made balsamic glaze to make your life easier. If you hate salads, I hope to change your mind on this soon. If not, that’s cool, too. Salads can go to hell, for all I care! Really trying to win you over any way I can right now. I’ll let you be. Time for me to make another salad, anyways.

Fig & Roasted Butternut Squash Salad

★★★★★

5 from 1 reviews

• Author: juli
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3-4 1x

Ingredients

Scale 1x2x3x

• 4 cups cubed butternut squash
• 2 tablespoons avocado oil
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 2 cups arugula
• 2 cups spinach
• 6–8 figs, halved
• 6oz white wine & balsamic beets (or roasted beets), halved
• 1/2 cup candied pecans
• 3–4 tablespoons dairy-free soft herb cheese
• 1 tablespoon hemp hearts
• coarse salt, for garnish
• black pepper, for garnish
• balsamic glaze

Instructions

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a bowl, toss butternut squash in oil, maple syrup, and salt. Place on baking sheet and in the oven to roast for 20-25 minutes, until soft and golden brown.
2. When butternut squash is almost done roasting, add greens, figs, beets, and candied pecans to a bowl. Top with butternut squash, soft cheese, hemp hearts, and salt and pepper on top.
3. Use whatever dressing you like or my favorite – balsamic glaze. Eat up, fall lover!

What I Used To Make This Recipe:

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You May Also Like:

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Fall Butternut Squash Salad

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Roasted Beet & Carrot Salad

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