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Roasted Squash, Caramelized Fig, and Feta Salad

Roasted squash, caramelized fig, and feta salad is the perfect fall salad loaded with leafy greens, roasted acorn squash & figs, crunchy candied pecans, and tangy feta cheese all tossed with a white balsamic vinaigrette.

Roasted Squash, Caramelized Fig, and Feta Salad

I think I would eat this salad year round if I could!! I found a recipe on Half Baked Harvest for this beautiful fall salad and I couldn’t wait to try it. This delicious and healthy roasted squash, caramelized fig, and feta salad is loaded with great flavors and textures and is hearty enough to be a meal. I think this wonderful salad will be the perfect addition to this year’s Thanksgiving feast.

Roasted Squash, Caramelized Fig, and Feta Salad

How to Make Roasted Squash, Caramelized Fig, and Feta Salad

Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, honey, garlic, sea salt, and freshly cracked pepper in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste. 

Preheat the oven to 400 degrees.

Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons. Place the squash slices on the baking sheet and drizzle with some olive oil then season well with sea salt and freshly cracked pepper, to taste.

Roast the acorn squash for 10 minutes. Flip the squash over and continue to roast for 5 minutes. Add the figs to the baking sheet and drizzle with a bit of olive oil then season well with sea salt and freshly cracked pepper, to taste. Roast for 5 minutes, until softened & caramelized. Remove the baking sheet from the oven and allow them to cool.

Roasted Squash, Caramelized Fig, and Feta Salad

Toss the spinach, arugula, and red onions with a little bit of the well-whisked white balsamic vinaigrette, to taste; toss to coat evenly. Place the dressed greens on a serving platter and arrange the roasted squash, caramelized figs, candied pecans, feta crumbles, and pomegranate arils.

Drizzle the top of the salad with a bit more of the well-whisked white balsamic vinaigrette and season well with freshly cracked black pepper. Serve immediately with the remaining vinaigrette on the side. Enjoy.

Roasted Squash, Caramelized Fig, and Feta Salad

Roasted Squash, Caramelized Fig, and Feta Salad

Roasted Squash, Caramelized Fig, and Feta Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Half Baked Harvest

Equipment

Ingredients

White Balsamic Vinaigrette:

  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • 1 clove of garlic, minced finely
  • Honey, to taste
  • Sea salt and freshly cracked pepper, to taste

Salad:

  • 1 small acorn squash
  • Olive oil, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 4-5 figs, quartered
  • 4 cups spinach & arugula mix
  • ¼ red onion, sliced thinly
  • ¼ cup candied pecans
  • 2 tbsp feta cheese, crumbles
  • 2 tbsp pomegranate arils

Instructions

  • Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, honey, garlic, sea salt, and freshly cracked pepper in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste. 
  • Preheat the oven to 400 degrees. 
  • Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons. Place the squash slices on the baking sheet and drizzle with some olive oil then season well with sea salt and freshly cracked pepper, to taste.
  • Roast the acorn squash for 10 minutes. Flip the squash over and continue to roast for 5 minutes.
  • Add the figs to the baking sheet and drizzle with a bit of olive oil then season well with sea salt and freshly cracked pepper, to taste. Roast for 5 minutes, until softened & caramelized. Remove the baking sheet from the oven and allow them to cool.
  • Toss the spinach, arugula, and red onions with a little bit of the well-whisked white balsamic vinaigrette, to taste; toss to coat evenly.
  • Place the dressed greens on a serving platter and arrange the roasted squash, caramelized figs, candied pecans, feta crumbles, and pomegranate arils.
  • Drizzle the top of the salad with a bit more of the well-whisked white balsamic vinaigrette and season well with freshly cracked black pepper. Serve immediately with the remaining vinaigrette on the side. Enjoy. 
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