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Roasted Onion, Butternut Squash, & Fig Salad With Maple-Mustard Balsamic Dressing


This recipe for roasted onion, butternut squash, and fig salad with maple-mustard balsamic dressing is great at your Thanksgiving meal, or as an autumn lunch.

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Rate this recipe 4.3/5 (9 Votes)


  • SALAD:
  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1 large sweet onion, halved and sliced into 1/2-inch ribbons
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 8 cups mixed greens
  • 1 cup fresh goat cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 4 dried figs, sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon whole-grain mustard
  • 1 clove garlic, minced
  • 2 teaspoons maple syrup
  • 1/4 teaspoon sea salt
  • Ground pepper, to taste


Servings 2
Adapted from


Step 1

Preheat oven to 400°F.

Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components.

Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use.

In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

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