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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.
This was sooo good! Had to go for dried figs and without the arugula because mine went bad too fast, but it was still so good! Meant it as a side to some honey balsamic salmon but it was way better all mixed together.
Hey Taylor,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Have you bought fresh figs in November? I live in Florida but heard they are not so good by Thanksgiving, but I am making a dinner the Saturday after Thanksgiving for 20 people and would like to know if fig is still good by then?!
Would love to try this
Hey Megan,
If your local grocery store is selling them then they should be good:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Overly sweet. The bitterness of the arugula did not balance the flavors as I thought. If I make it again, I’d use fewer figs, omit the honey, use lemon zest in the dressing instead of orange, and add toasted walnuts.
Hi Jen! I hope this turns out better for you the next time! If you have any questions, please let me know! xTieghan
I never would’ve thought to put thyme, orange, pumpkin and fig together, but they’re a divine combination. I caramelized the figs by dipping the cut halves into brown sugar and frying in a pan. I took another reader’s suggestion and used pepitas (didn’t have pomegranate for the crunch). This is over-the-top with Persian feta. Thanks for the recipe!
Thank you so much Angela! I am really glad you decided to try this one and it turned out so well for you! xTieghan
Honestly, I love your recipes. Every single one is a hit with my family, and there are 6 of us! Age 11-49! I even dedicated a whole week to only your recipes, and I am thinking about doing that on a regular basis. Even with classic dishes, you always just give a little extra. Thanks, from my tummy!
Wow that is so amazing to hear!! I am really glad you all enjoyed this D! xTieghan
I added roasted cashews and sunflower seeds. Delish recipe
Thank you Michelle! I am so glad these turned out so well for you! xTieghan
This looks like the salad of the gods! Can’t wait to make it for a friendsgiving!
Thank you! I hope you love this one! xTieghan
Omg I can’t believe how amazing this came out. I couldn’t find figs so I used apples instead, omitted the feta because it’s not my favorite cheese. I’m obsessed with arugala, this salad is everything I never knew i wanted. I’ve never had roasted acorn squash before but I’m hooked now, and it was so easy to make. Thanks for helping me expand my horizons and improve my cooking skills 😀
I am so glad you loved this recipe Amanda! Thank you so much for trying it!
Oooh…this is so gorgeous! I love fall salads like this. That mix of roasted squash and sweet figs must pair so well with that peppery arugula!
Thank you so much Caroline!
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Thank you so much!
This looks amazing. I want to make it for Christmas dinner. Would burrata work as the cheese instead of feta? What about a burrata with truffle oil?
Both sound delicious! They will be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Will this salad be served warm, cold, or at room temperature?
I like to serve it warm, but any which way is delicious. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This recipe is amazing! It’s so beautiful! My guests could not stop raving about how pretty it looked and how delicious it was! I’m adding this to our Thanksgiving menu!
That is so amazing to hear! Thank you so much!
I’m making this tonight for dinner with an earthy, homemade mushroom soup on the side. Looks so delicious, excited to try it! Love all your recipes and share your obsession with pomegranates! Thinking of ordering your cookbook for my sisters for Christmas and of course getting one for myself! Keep up the creative, beautiful cooking! <3
I hope you love this salad, it’s one of my favs! Also, I hope you and your sisters love the book, let me know what you make out of it ? Thank you Becca!
Everything that I make from your blog is amazing – this was not an exception! I’ll be adding it to my repertoire. Thank you!!
That makes me so happy! Thank you Lynne!
This salad was absolutely amazing. I will definitely be making this for my family when I go home for the holidays. I made it tonight without feta because I didn’t have any, so I can’t even imagine how incredible it will be with feta!
I am so glad you loved this and I hope your family does as well! Yes, try it with the feta it is so good! Thanks Nina!