Winter Fig and Butternut Squash Salad

4 servings
45 min

This healthy Winter Fig and Butternut Squash Salad celebrates the best flavors of the season with arugula, butternut squash, and dried figs. A maple and curry dressing finishes this delightful salad.

Fiber-filled and mineral-rich figs are tossed with butternut squash and arugula, both rich in Vitamin A and C, and hazelnuts which bring some protein, antioxidants, and more fiber to the table. Sprinkle parmesan shavings over top for a dose of calcium. Make it a light meal by adding some cooked quinoa, which is rich in protein, amino acids, and fiber to the salad.

Dice and roast a whole butternut squash and toast your hazelnuts in advance and your quick side salad or meal comes together very quickly come dinner (or lunch) time!

Tip: Tap your hazelnuts with a mallet or the bottom of a measuring cup before you toast them to split them.

Winter Fig and Butternut Squash Salad
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Salad Ingredients
  • 4 ounces arugula
  • 2 cups roasted butternut squash
  • 2 tablespoons olive oil
  • 1 pkg (7 ounces) Sun-Maid California Mission Dried Figs, cut in half lengthwise
  • 2/3 cups toasted hazelnuts
  • Shaved parmesan
  • Salt and pepper to taste
  • Cooked Quinoa (optional if you want to add more protein to the salad)
Maple Curry Dressing
  • 2 TB maple syrup
  • 2 tsp Dijon mustard
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 4 TB cider vinegar
  • 2/3 cup olive oil
For Roasted Butternut Squash
Preheat oven to 400°F
Line a baking sheet with aluminum foil
Dice butternut squash into 3/4" - 1" cubes. (making your cubes close to the same size result in squash all cooked to the same doneness)
Toss with olive oil, salt, and pepper.
Roast for 10 minutes, remove from oven and turn the squash over.
Roast for 7 minutes more, then turn on the broiler and broil for 5 minutes.
Set aside
Roast Hazelnuts
Preheat oven to 350°F
Tap the hazelnuts with a mallet or the bottom of a measuring cup lightly to split them in half.
Spread on a cookie sheet and bake for 6 - 7 minutes until lightly browned.
Set aside.
Maple Curry Dressing
Combine all ingredients in a jar and shake well. Set aside
Assemble Salad
Place arugula on a platter. Scatter butternut squash, sliced figs and toasted hazelnuts over arugula. Finish with shaved parmesan.
Give your salad a few grinds of coarsely ground black pepper.
Drizzle dressing over salad when serving or serve dressing alongside the salad.
Lynn @ Nourish and Nestle
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