Roasted Squash, Caramelized Fig, and Feta Salad
A vibrant fall salad with honey-roasted squash, caramelized figs, arugula, feta, and pomegranate, all tied together with a bright apple cider vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
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
Instructions
- Preheat oven to 425°F (220°C).
- Toss squash with 2 tbsp olive oil, honey, thyme, and salt on a baking sheet. Roast for 20 minutes.
- Add figs to the sheet and roast another 10–15 minutes (5 minutes if using dried figs) until caramelized.
- Whisk remaining olive oil with lemon juice, apple cider vinegar, orange zest, salt, pepper, and extra thyme for the vinaigrette.
- Assemble salad with arugula as base, then layer squash, figs, feta, and pomegranate arils. Drizzle with vinaigrette before serving.
Notes
Acorn squash can be swapped in for kabocha.
Substitute arugula with baby spinach or mixed greens.
Maple syrup makes a great vegan-friendly sweetener.
Use goat cheese instead of feta, or skip for dairy-free.
Toasted nuts like walnuts or pecans add crunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 295
- Sugar: 16g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
