As the weather cools down, meals tend to heat up. Steaming soups, stews and chilis fill bowls and warm bellies this time of year—a welcomed dinnertime change after months of lighter fare filled plates all summer long. But not all dishes have to be hearty and heavy to capture the cozy feel of the season. This wholesome, colorful salad is topped with roasted butternut squash and dried figs, then drizzled with a homemade maple-balsamic dressing for a taste of autumn’s best without too much bulk. Like leaves that color the landscape only to vanish in a blink, this culinary spectacle will disappear quickly—enjoy every forkful while it lasts!
Autumn Roasted Squash, Fig & Walnut Salad
2 Tbsp. balsamic vinegar
¼ cup extra-virgin olive oil
2 tsp. maple syrup
1 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
1 clove garlic, minced
¼ tsp. sea salt
Freshly ground black pepper, to taste
8 cups mixed salad greens
4 dried figs, sliced
1 butternut squash (peeled, seeded and cubed)
1 sweet onion, sliced
½ cup walnuts, chopped
1 Tbsp. avocado oil or olive oil
¼ tsp. freshly ground black pepper
½ tsp. sea salt
1 cup goat cheese, crumbled
- Preheat oven to 400 degrees F.
- In large bowl, toss squash cubes and onion slices with oil, pepper and salt; transfer to baking pan and roast for 35 minutes.
- To make dressing, combine all ingredients in small bowl and whisk or add to lidded glass jar and shake.
- In large bowl, combine salad greens with ¾ of dressing and toss to coat. Divide salad into serving bowls and top with roasted vegetables, figs, walnuts and goat cheese. Drizzle salads with remaining dressing.