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Roasted Squash, Caramelized Fig, and Feta Salad | halfbakedharvest.com @hbharvest
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3.8 from 180 votes

Roasted Squash, Caramelized Fig, and Feta Salad

This salad is light, healthy, simple and delicious. This is the perfect fall side dish, light lunch or addition to your Thanksgiving menu.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 413kcal

Ingredients

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!

Nutrition

Calories: 413kcal | Carbohydrates: 80g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 341mg | Potassium: 1389mg | Fiber: 10g | Sugar: 57g | Vitamin A: 4120IU | Vitamin C: 45.9mg | Calcium: 319mg | Iron: 3.2mg