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Fall Salad with Butternut Squash, Arugula, Dried Figs, and Almonds in a white bowl
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Fall Salad with Butternut Squash, Figs, Pomegranate, and Arugula

If you're looking for a simple Fall salad that features seasonal Autumn fruit and vegetables, you've found the right recipe! Made with roasted Butternut squash, dried figs, toasted almonds, and arugula, this healthy salad features an easy-to-make Balsamic vinaigrette as a dressing and is decorated with pomegranate arils and fresh thyme.
Course Salad
Cuisine American, Mediterranean
Keyword autumn salad, fall salad, fall salad with butternut squash
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 271kcal
Author Julia

Ingredients

Roasted Butternut Squash

  • 2 cups butternut squash peeled, seeded, cubed
  • 1 tablespoon olive oil
  • salt and pepper

Balsamic Vinaigrette

  • ¼ cup balsamic vinegar
  • 3 tablespoons olive oil

Fall salad

  • 5 oz arugula
  • cup dried figs sliced
  • ¼ cup almonds sliced, lightly toasted
  • ¼ cup pomegranate arils
  • 1 tablespoon fresh thyme

Instructions

How to roast butternut squash

  • Preheat oven to 400 F.
  • Make sure the butternut squash is peeled, seeded, and cubed. For more details, take a look at this recipe on how to peel, seed, cube, and roast butternut squash.
  • In a medium bowl, toss cubed butternut squash with olive oil, salt, and pepper.
  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
  • Roast on the middle rack in the preheated oven at 400 F for about 20 or 30 minutes. Remove from oven.

Balsamic Vinaigrette

  • In a small bowl, make the balsamic vinaigrette by whisking together Balsamic vinegar with olive oil until emulsified.
  • Tip: see the recipe notes below to review my recommendations about the best balsamic vinegar to use.

Fall Salad

  • In a large bowl, combine arugula with roasted butternut squash. Add sliced dried figs, lightly toasted sliced almonds (see recipe notes below), and pomegranate arils.
  • Drizzle with the Balsamic Vinaigrette - you do not need to use the whole amount. Just a touch. Toss to combine.
  • Top with fresh thyme.

Notes

  • How to toast almonds.  Toast almonds on the parchment paper-lined baking sheet in the preheated oven at 350 F for 7 or 10 minutes until golden-brown color.
  • Use high-quality balsamic vinegar.  I prefer to use a high-quality balsamic vinegar that has a much thicker (almost syrupy texture) and is not as acidic as the regular one.  I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy.  Balsamic vinegar  labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.  They are more expensive but worth the price!
  • Use high-quality olive oil.  I prefer to use extra virgin olive oil, labeled as "first cold-pressed",  packaged in a dark bottle.  Such olive oil usually has a distinctive peppery or fruity taste and is flavorful enough to use as a salad dressing ingredient.

Nutrition

Calories: 271kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 18mg | Potassium: 577mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8366IU | Vitamin C: 24mg | Calcium: 147mg | Iron: 2mg