Roasted Butternut Squash and Fig Salad

This roasted butternut squash and fig salad with quinoa is full of bold, autumnal flavours. Featuring seasonal favourites like chunky butternut squash, leafy spinach and sweet fresh figs. This salad can be enjoyed as a hearty meal on its own or its perfect to be served as a side dish. A cozy recipe which you can enjoy from the early days of fall to the very last winter days. I bet you’ll be eating this on repeat!

I absolutely love to eat seasonally based off what produce is freshest at that time and this salad is a perfect example of showing how to make use of seasonal fruits and vegetables! One of the many benefits I’ve gotten out of switching up my produce with the seasons is a greater appreciation for more fruits and vegetables. Food items become a little more special when they aren’t always available. Just like these perfectly ripe figs, dried figs are incredible as-is for a healthy snack to take on the go, but fresh ripe figs add volume of flavours and textures to any meal.

If you’re in the mood for something special this autumn, you’ve got to try your fresh figs grilled or caramelised (as shown below)! It incorporates the best of seasonal fall ingredients to create a cornucopia of flavours on the plate! You’re going to love it! I love making salads several days a week, using seasonal ingredients and making it both nourishing and healthy.

Ingredients Used to Make Roasted Butternut Squash and Fig Salad

• Quinoa (uncooked) – Red, white or mixed any type of quinoa is good for this salad.
• Olive Oil
• Butternut squash works perfectly with this salad. This sweet squash tastes like a cross between a carrot and a pumpkin, and when roasted it’s reminiscent of sweet potatoes.
• Spices – curry powder, cinnamon powder, cumin powder & ginger powder
• Agave syrup
• Fresh Figs
• Baby spinach leaves for added freshness
• Dried cranberries
• Pepitas seeds
• Salt and pepper to taste

Which squash should I use for this salad?

As roasted squash is the main ingredient of this salad, you want it to bring some deep flavours and great textures to the dish. I used butternut squash, which has a smooth and tender texture, perfectly buttery, with a sweet, nutty flavour similar to that of pumpkin.

Other possible winter squash varieties include red kuri squash, kabocha, acorn squash, winter squash or even delicata squash. One can either dice or slice the squash as shown in the picture below.

This salad is packed with quinoa, roasted butternut squash, caramelised figs, baby spinach, dried cranberries and toasted pepitas seeds.  It’s then topped off with a curry vinaigrette giving it a very warm flavour! Finally you get a cozy vegan salad which is packed with vitamins and naturally gluten-free. Whether you prepare it on a weekday or serve it up for Thanksgiving dinner, this salad will be a hit!

Helpful Tips and Tricks to make Roasted Butternut Squash and Fig Salad :

• You can always boil the quinoa in advance and keep refrigerated for unto 3 days.
• If you don’t have curry powder you can substitute it for turmeric.
• If you don’t like butternut squash or can’t find it, you can substitute sweet potato instead.
• Baby Spinach can be substituted with baby kale leaves.
• I’d recommend not dressing the entire salad at once if you plan on eating this salad throughout the week.  Instead you can dress each individual portion before eating.
• Always add the pepitas just before serving to maintain their crunchiness.

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Some more autumn salad recipes that you might enjoy Grilled Aubergine Salad or Pasta Salad with Sun-dried Tomato Dressing.

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Quinoa Salad with Butternut Squash and Figs

Serves: 6-8 Prep Time: 25 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 7 voted )

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Ingredients

• 1 cup quinoa (uncooked)
• 2 tbsp olive oil
• 250 grams butternut squash, cubed or sliced
• 1/2 tsp curry powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cumin powder
• 1/4 tsp ginger powder
• 1 tsp agave syrup
• 3 figs, halved 
• 1 cup baby spinach
• 1/4 cup dried cranberries
• 1/4 cup pepitas seeds, roasted
• Salt and pepper to taste

For Caramelised Figs :

• 4 tbsp balsamic vinegr
• 2 & 1/2 tbsp agave syrup or honey
• A squeeze of lime
• 1/4 tsp salt

For the dressing :

• 2 tbsp olive oil
• 1/2 tsp curry powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cumin powder
• 1.5  tbsp lemon juice
• Salt and pepper to taste

 

method

1. Preheat the oven at 210ºC.
2. Peel and slice the butternut squash. Toss the squash with 2 tbsp of olive oil, 1/2 tsp curry powder, 1/2 tsp cinnamon powder, 1/2 tsp cumin powder, 1/4 tsp ginger powder, 1 tsp agave syrup, salt and pepper to taste. Place prepared squash on a lined baking sheet in a single layer. Place in the oven and bake for 15 minutes until the squash is fork tender. Remove and keep aside.
3. Rinse the figs well and cut off the stem. Slice them in half lengthwise. Put a frying pan on medium heat, add the balsamic vinegar, honey or agave syrup, a squeeze of lime and salt. 
4. Arrange the figs cut side down in a single layer. Roast for 5-8 minutes until caramelised to your liking and the balsamic honey sauce has reduced to a syrupy consistency.
5. Prepare the quinoa as per the package instructions. 
6. Make the dressing - Put all the ingredients in a mason jar along with 1 tsp of the caramel sauce and shake until emulsified.
7. Roast the pepitas with a little salt and set aside.
8. In a large bowl add the warm quinoa, roasted butternut squash, baby spinach and dried cranberries , add the dressing and toss well. Add the pepitas and figs and serve immediately.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!