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Declaring this honey roasted squash, caramelized fig, and feta salad, the official HBH salad of fall 2017.
Is that kind of a bold statement? Probably. Will I most likely change my mind when I show you my Thanksgiving salad this November? Probably. Uh, maybe that salad can be the official HBH salad for Thanksgiving 2017?
For the time being though, this salad is my current favorite, and I think it’s pretty obvious why. Hello to honey roasted squash, sweet caramelized figs, and feta cheese. So basically of all my current favorite fall foods!
Oh, and pomegranate too, I am obsessed, but my guess is that you already knew that.
Here’s the deal. I have been wanting to make this salad now for months, ever since the end of August actually. Okay so maybe not months, but for a while. I have been waiting and waiting for the kabocha squash to finally arrive at my grocery store. It seemed to take forever, but sometime in mid September the kabocha squash rolled up on a truck and I literally bought them all. If you’re new to kabocha squash, it’s just another type of winter squash. It’s often used in Japanese cooking, but can be used in pretty much any recipe that calls for the more common acorn or butternut squash. And if you can’t find kabocha squash in your grocery, just sub in acorn squash.
Ever since I made this sheet pan sticky pomegranate chicken with roasted squash last October I have been way too in love with kabocha squash. It’s buttery, sweet, and when roasted? Well it’s just the most delicious thing ever.
I’ve known for a while now that I wanted to create a salad recipe using kabocha squash. I also thought it would be nice to include my other favorite fall ingredient, figs. And yeah, I know some of you don’t love figs, but I love them, so we are just going with it today.
ps. if you’ve never actually tried a fig, try one! You’ll never know if you like em’ until you try em’!
The squash and figs get roasted up together with a little honey. The honey helps to caramelize both the squash and figs and it is truly one of the most delicious things to come out of your oven.
The squash and figs as a side dish alone would be delicious, but they’re better in a salad…with feta.
Once you’ve roasted up all that fall goodness, you really just assemble the salad. I then made a quick and simple cider vinaigrette that’s hinted with warming orange zest and fresh thyme. I finished off the salad with feta cheese and pomegranate arils.
So simple, so delicious, and light and healthy too…which I’m thinking is kind of nice, since most of my recipes this month sway much more on the extra cozy side.
This is a perfect a side dish, light lunch, or can even served up at this year’s Thanksgiving table (for those of you who like to plan ahead).
And lastly, I just want to say a quick note about all the recent sadness in the world. When I heard about the the tragedy that took place in Las Vegas on Sunday night, my heart just sank. I don’t often talk about these types of things on the blog because sometimes they feel so personal and real that it’s hard for me to talk about. But I guess today I just have to voice my feelings.
I don’t know why awful events like this happen, but I am praying for everyone affected, and wishing for brighter days ahead.
To everyone suffering, hang in there and stay strong. My thoughts and prayers are with you guys. Also, if you happen to enjoy cooking and or baking, remember that offering someone a meal, or even just a home baked cookie, can somehow make a difference. It won’t change the situation, but it might just make someone feel a little better, and even if it’s only for a few minutes, it’s worth it.
Here are a few recipes that would be great for gifting to someone who needs a helping hand today…no matter what the reason.
Crispy Prosciutto Cheesy White Lasagna
Extra Cheesy Classic Homemade Lasagna
Cheaters No Knead Dutch Oven Sourdough Bread
Cinnamon Spiced Sugar Cookies with Browned Butter Frosting
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Roasted Squash, Caramelized Fig, and Feta Salad
Servings: 4 servings
Calories Per Serving: 402 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 kabocha or acorn squash, sliced
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup honey
- 2 tablespoons fresh thyme leaves
- kosher salt
- 16-20 fresh or dried figs, halved
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange zest
- black pepper
- 4 cups baby arugula
- 4 ounces feta cheese crumbles
- arils from 1 pomegranate
Instructions
- 1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, toss together the squash, 2 tablespoons olive oil, honey, 1 1/2 tablespoons thyme leaves, and a good pinch of salt. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the figs to the baking sheet and toss to combine. Return to the oven and roast another 10-15 minutes or until the figs have caramelized. If using dried figs, cook them only 5 minutes. This will soften them. 3. To make the dressing: In a mason jar, combine the remaining 1/4 cup olive oil, lemon juice, apple cider vinegar, remaining 1/2 tablespoon thyme, orange zest, and a pinch each of kosher salt and pepper. 4. Add the arugula to a large salad bowl and top with the roasted squash and figs. Crumble the feta overtop and sprinkle with pomegranate arils. Drizzle with the dressing. Enjoy!
Have a great Thursday everyone, and maybe tell someone how much you love them..hugs are encouraged as well.
I have been looking for a recipe that incorporates squash and figs! This is perfect! My only hesitation is the honey…won’t that make it super sweet?
I have been looking for a recipe that incorporates squash and figs! This is perfect! My only hesitation is the honey…won’t that make it super sweet?
Hi! The honey does add sweetness, but not too much. Please let me know if you have any other questions. Hope you love this recipe! 🙂
Can you make this the day ahead?
Yes, this can be made ahead. Just serve the veggies at room temp. and then add the greens and dressing right before serving. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
This may seem like a silly question but do you leave the skin on the squash?
No Silly! Yes, I leave the skin on as it’s edible and I think delish! Some don’t like it though, so be sure to give it a try. Let me know if you have other questions. Hope you love the this. thanks! 🙂
This is so gorgeous, the perfect fall salad! 🙂
Thank you Laura!
This is exactly the kind of salad I like in this season. Roasted pumpkin and figs are among my favorite ingredients and I love everything with feta. I will try the recipe not later than this weekend! Oh, and also I LOVE your new book, it’s simply amazing, love every single recipe in it.
So glad you’re loving this salad! Thank you Del!
Fenomenal! This looks absolutely amazing, I think I will make it very soon. Have some fresh figs in the fridge, so perfect timing.
Thanks Tiegh!
Perfect! I hope you love this!
I rarely find a recipe that is appealing. This one looks fabulous and with a quick glance seems doable. Thank you for mentioning the sadness that affects all of us with the Las Vegas tragedy. You are right…something as simple as the sharing of food can brighten our days. Will make this recipe for thanksgiving..and will always be grateful.
I am so glad you like this recipe Christine! Thank you!
This salad is sooo going to be my favorite fall salad too! I love all the ingredients, the combination of sweet and salty, hot and cold. There are some gorgeous, gorgeous figs available right now and I’ve been waiting to use them on something… and this salad seems totally worth it 🙂
Yes! Thank you Sirkku!
Looks Amazing..if only this recipe was published while figs were still in season! Any substitutions for figs? I live in California where it’s still warm but figs are here and gone!
Hi Sandra! My grocery is still carrying figs, but you can use dried figs, apples, or cranberries in the figs place. Let me know if you have questions and I hope you love recipe! 🙂
I’m making this for lunch because, arils aside, I have all the ingredients. I’ll use the last of my white currants instead… and perhaps some toasted pepitas, because crunch is always a good idea.
Pepitas sound like a great addition! I hope you love this Heidi!
This looks so so delicious! I am going to make this tonight as a side dish. What should I make with it? 🙂
Well, I’m totally cool with you naming this THE salad of Fall because it’s gorgeous and I’m sure tastes equally amazing. Ah, I gotta get my hands on some of that kobucha squash!
Thank you Tori!! You should definitely try this, I think you’ll love it!
I have never heard of this kind of squash but it sure looks yummy.
Such terrible tragedies that have happened lately. So sad!
Thank you Charlotte!
Can’t wait to make this! Just gotta wait until the figs are back in shops again! 🙂
Yes! I hope you love it! Thanks Julia!