Squash and Fig Salad
Fall offers a bounty of seasonal produce that help inspire creativity in the kitchen. From pumpkins and squash, to celery and bitter greens, to figs and apples, there’s no end to taste delights from fall ingredients. Our seasonally vibrant Roasted Squash and Fig salad recipe truly highlights those comforting delicious flavors of fall in a beautifully nutritious warm salad that can be enjoyed as a side dish or main course. This easy-to-make salad features roasted caramelized Delicata squash and figs that are balanced by the tartness of pomegranate seeds, the peppery freshness of arugula, the earthy crunch of walnuts and the creaminess of goat cheese. The Delicata squash has a natural sweet buttery flavor, and a “delicate” skin that you do not have to peel before roasting. Once the squash and figs are roasted, all that is left to do is toss the remaining ingredients together and top with a simple cider vinaigrette, which adds warming notes of orange zest and fresh thyme. This dish is guaranteed to satisfy your taste buds while providing your body with abundant immune-boosting nutrients that will come in handy with the winter months upon us.
