Name: Roasted Squash, Caramelized Fig, and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 kabocha or acorn squash, sliced; 3–4 tbsp extra-virgin olive oil, divided; 2 tbsp honey (or maple syrup for vegan); 1 tbsp fresh thyme leaves; 1/2 tsp kosher salt; 1 cup fresh or dried figs, halved; 1 tbsp lemon juice; 2 tbsp apple cider vinegar; 1 tsp orange zest; 1/4 tsp freshly ground black pepper; 4 cups baby arugula; 1/2 cup feta cheese crumbles; 1/2 cup pomegranate arils

Why You’ll Love This Recipe

This salad captures autumn’s best flavors sweet, savory, and crisp all in one dish. The roasted squash and figs deliver rich, caramel notes, while the apple cider vinaigrette adds a light, refreshing contrast. Plus, it comes together in about 45 minutes and makes for an elegant side or light lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kabocha or acorn squash, sliced
Extra-virgin olive oil
Honey
Fresh thyme leaves
Kosher salt
Fresh or dried figs, halved
Lemon juice
Apple cider vinegar
Orange zest
Black pepper
Baby arugula
Feta cheese crumbles
Pomegranate arils

Directions

Preheat oven to 425 °F.
On a rimmed baking sheet, toss squash with 2 tablespoons olive oil, honey, thyme leaves, and a pinch of salt; roast 20 minutes.
Remove sheet, add figs, toss, and roast another 10–15 minutes until figs caramelize (if using dried figs, roast for just 5 minutes).
Meanwhile, whisk together dressing: remaining olive oil, lemon juice, apple cider vinegar, thyme, orange zest, salt, and pepper.
In a large bowl, layer arugula, squash and figs, feta, and pomegranate arils; drizzle with vinaigrette.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Squash swap: Use acorn squash if kabocha isn’t available.
Greens swap: Try baby spinach or mixed greens instead of arugula.
Sweetener alternative: Replace honey with maple syrup for a vegan twist.
Cheese alternative: Substitute feta with goat cheese or omit for dairy-free.
Add-ins: Toasted pecans or walnuts would add lovely crunch and earthiness.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. If desired, briefly reheat the squash and figs before assembling to enjoy warm components, but serve salad soon to preserve arugula freshness.

FAQs

Can I use a different type of squash?

Yes acorn squash works wonderfully if kabocha isn’t accessible.

Are dried figs okay to use?

Yes. If using dried figs, roast them for just 5 minutes to soften them.

Can I prepare components ahead?

Absolutely. Roast squash and figs in advance, then assemble just before serving they also taste great at room temperature.

What if I don’t have pomegranate arils?

You can omit them or use dried cranberries or tart cherries for similar bursts of flavor.

Is there a substitute for Feta?

Goat cheese is a great alternative. For dairy-free, skip cheese entirely or add toasted nuts for texture.

Can I make the dressing ahead?

Yes store in the fridge for a few days and give it a good shake before using.

How can I adapt to be vegan?

Use maple syrup instead of honey, and omit or swap the feta for a vegan cheese.

Can this be served warm?

Yes serve the roasted squash and figs warm over room-temperature greens for a delightful contrast.

What flavor does thyme contribute?

Thyme adds an earthy, aromatic touch that complements the squash and figs beautifully.

How to keep salad from getting soggy?

Add dressing sparingly and assemble just before serving to keep greens crisp.

Conclusion

This Roasted Squash, Caramelized Fig, and Feta Salad from Half Baked Harvest is a fall-forward delight deeply flavored, striking in appearance, and a beautiful balance of sweet, savory, and fresh. Whether you serve it at Thanksgiving or for a cozy weeknight meal, it’s sure to impress.