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Roasted Squash, Fig and Spinach Salad

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This roasted squash salad features caramelized figs with balsamic vinegar, baby spinach, and a subtle shallot vinaigrette.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Plant-based
  • Diet: Vegetarian

Try this roasted squash, fig and spinach salad for a side, light lunch or a simple dinner. I bet you’ll be eating this on repeat!

Ingredients

Scale

For the salad:

  • 1 red kuri squash*, sliced
  • 2 Tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 cups (120g) baby spinach
  • 4 ounces (115g) feta cheese, diced
  • 1012 fresh figs, halved
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/3 cup (40g) walnuts
  • 2 Tablespoons pomegranate seeds

For the shallot vinaigrette:

  • ¼ cup (60 ml) olive oil
  • 1 ½ Tablespoons balsamic vinegar
  • 1 teaspoon whole grain mustard
  • 1 small shallot
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss together the squash, olive oil, and season with salt and pepper. Transfer to the baking sheet in an even layer, place in the oven and roast for about 20 minutes or until roasted, turning the slices once so they roast on both sides.
  3. Meanwhile, cook balsamic vinegar and honey in a skillet placed on medium heat. Once hot, roast figs on both side, until slightly caramelized and softened, about 3 to 5 minutes.
  4. To make the vinaigrette, combine the remaining olive oil, balsamic vinegar, minced shallot and black pepper in a bowl.
  5. Add the baby spinach to a large salad bowl and top with the roasted squash and figs. Crumble the feta and walnuts overtop and sprinkle with pomegranate arils. Drizzle with the vinaigrette. Enjoy!

Notes

* Alternatively, you can use kabocha, acorn squash, delicata squash or even butternut squash.