Here in Denver it’s 68 degrees. It’s undeniable. The autumn is here. And this bitch ain’t going nowhere. My heart is broken for the summer that will remain. I miss her already and am just trying to figure out where to go this winter so I don’t even feel the cold in Denver this year. Arizona maybe? Brian and I have been talking about renting a house for a month in a state we can drive to, so that sounds pretty good right now. Why am I telling you this? You don’t care about my low blood flow in my feet, which are completely repelled by cold weather. You are interested in salads. Salads that make you feel like it’s fall, but not TOO much fall. We’re not in soup season, but we sure are in fig and squash season. And I may hate cold weather, but I do like some roasted pumpkin. I’m into the winter squash life.
I’ve really gotten into salads lately. It’s just a super easy way to get a ton of veggies in one dish, and I’m totally into it. And there are endless flavor combinations. If you’re not a salad fan during the winter, I’m hoping to change that because I plan on making salads all winter. I plan to live this salad and soup life. I lived that life in college and it was a great life coupled with the windy cold of Fort Collins after my car doors froze shut. Oh winter, you ruthless bitch. Anyway, this salad is pretty darn easy to make, protein could easily be added to it, and it’s topped with a pre-made balsamic glaze to make your life easier. If you hate salads, I hope I can change your mind soon. If not, that’s cool too. Salads can go to hell, no matter what! I’m really trying to win you over in any way I can. I let you be It’s time for me to make another salad anyway.
Salad with figs and roasted butternut squash
- Preparation time: 10 mins
- Cooking time: 25 minutes
- Total time: 35 minutes
- Yield: 3–4 1x
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a bowl, toss butternut squash in oil, maple syrup, and salt. Place on a baking sheet and bake in the oven for 20-25 minutes until tender and golden brown.
- When the butternut squash is almost done roasting, place the vegetables, figs, beets, and candied pecans in a bowl. Garnish with butternut squash, soft cheese, hemp hearts, and salt and pepper.
- Use any dressing or my favorite dressing – balsamic glaze. Eat up, fall lovers!
What I used to make this recipe:
You may also like:
Butternut Squash & Brussels Sprout Rice Pilaf
Butternut Squash Salad in Fall
Fig Tomato Basil Salad
Fall Harvest Pasta Salad
Roasted Beet and Carrot Salad
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