Roasted Fig & Kabocha Squash Salad with Maple Tahini Vinaigrette is a hearty fall dinner, celebrating the best of fall flavors. Fresh figs are roasted with creamy kabocha squash, served with kale, and topped with goat cheese, toasted walnuts, and a creamy and sweet Maple Tahini Vinaigrette.
| Whole30/Paleo option + vegan option + gluten free |
HOW am I just now exploring the world of fresh figs? Please, someone tell me where I’ve been for the last 28 years because I’ve totally been missing out.
Last year, I bought figs for this pumpkin chai cake, but they didn’t get eaten. I don’t know if they jut weren’t ripe or what, but we took them off the cake and never ended up eating the rest of the container.
This year, though?
My how things have changed.
I debated on buying dried figs for this recipe, but thought I’d give fresh black mission ones another shot, and I’m SO glad I did!
Figs are where it’s at. If you haven’t tried them fresh, this is the perfect recipe to do that!
Fresh figs are very particular about seasons. They make their appearance only twice a year, and don’t last for very long before they’re out of season again. Fortunately, fall is one of the best times to eat them.
If you don’t eat them fresh and raw (which I highly recommend you do), then definitely roast them up in this Kabocha Squash Salad! Heck, you could even make fig jam for your toast, serve them with Brie, or top a cake with them.
Fig pairs incredibly well with sturdy squash, like butternut, buttercup (kabocha), and creamy cheeses like Brie or goat cheese.
And when you roast them up? The flavors are just incredible.
When salads are this hearty and delicious, they make a perfect main dish (not just a wimpy, basic side salad). Just like this Fall Panzanella from last year! I feel like all I’ve been cooking is squash lately!
OK but really I’ve been just baking 24/7, too. So if you need some dessert after your hearty fall salad, make sure to check out…
- Paleo Pumpkin Fudge Bites
- Gluten Free Pumpkin Donuts with Maple Cashew Glaze (BEST EVER!)
- Paleo Salted Caramel Skillet Cookie
- Paleo Dark Chocolate Pumpkin Pie Truffles
Is this Roasted Fig & Kabocha Squash Salad healthy?
This salad is naturally gluten free and vegetarian. Here are some variations:
- VEGAN: omit the cheese
- WHOLE30 & PALEO: omit the cheese (why does everything involve omitting cheese?!)
- For a heartier salad, feel free to add a source of protein like grilled or poached chicken, bacon, or serve it alongside pork tenderloin
- If you don’t care for goat cheese, feel free to swap with feta or Brie
- If you can’t find kabocha squash, acorn or butternut will sub just fine (and won’t change your roasting time). Pumpkin would also be great!
Let me tell you: the Maple Tahini Vinaigrette is what REALLY brings this salad together.
You all know I’m obsessed with tahini already, but when you add a little apple cider vinegar and pure maple syrup – now that’s what I’m talking about! A little sweet, a little tangy, savory and nutty from the tahini… you’ll be putting it on everything.
So tomorrow my sister is coming into town, and I’m super excited to spend the weekend doing all things fall! Thinking of a pumpkin patch and all the donuts I can get my hands on.
Speaking of donuts, make sure you guys stick around for pop tarts later this month! They’re so good I’m drooling just thinking about it.
And I’ve already started getting Thanksgiving on my brain, too. I found these really cute signs from Smallwood Home and I’m obsessed. I bought two for fall and one for Christmas. They’re a lot bigger than I anticipated, but it totally got me in the holiday mood already.
What kinds of things are you guys craving this fall? I’m dreaming up delicious eats for Thanksgiving and Christmas already, so I’d love to know what kinds of things you guys love!
Make sure to tag me on Instagram when you make this Kabocha Squash Salad! I’m dying for you to try it!!
Pin this Roasted Fig & Kabocha Squash Salad for fall!
A hearty fall salad with roasted figs, kabocha squash, goat cheese, and toasted walnuts; served with maple tahini dressing!
- 1 large kabocha (buttercup) squash
- 2 Tbsp. olive oil
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 lb. black mission figs, halved
- 2 c. lacinato kale, roughly chopped
- 2 c. spring mix
- 1/2 c. toasted walnuts
- 1/2 c. crumbled goat cheese (omit for vegan, Whole30)
- 3 Tbsp. tahini
- 2 Tbsp. apple cider vinegar
- 2-4 Tbsp. cold water
- 1 Tbsp. olive oil
- 1 Tbsp. pure maple syrup (substitute 1 softened date for Whole30)
- 1/2 tsp. salt
- 1/4 tsp. pepper
Preheat the oven to 425 F and line two baking trays with foil or parchment paper.
Slice the squash in half from top to bottom, then slice each half into relatively thin wedges, about 1" - 1.5" thick. Using a spoon, scoop out the seeds and discard. Arrange the squash wedges on the baking trays. Drizzle with 2 Tbsp. olive oil, and season with thyme, salt, and pepper.
Roast the squash at 425 F for 20 minutes, then remove from the oven and flip. Arrange the figs in between the squash wedges, then place the pans back into the oven and continue roasting 10-15 minutes or until squash is tender.
Meanwhile, place the kale and spring mix into 4 bowls.
To make the dressing, add the tahini, cider vinegar, 2 Tbsp. water, olive oil, maple syrup (or one date for Whole30), salt, and pepper to a small blender. Note: if you are using maple syrup, you can just whisk these ingredients together; the blender is really only needed if you're using a Medjool date to sweeten it. Blend or whisk until smooth and creamy.
Arrange the roasted squash and figs among the 4 salads. Top with toasted walnuts and goat cheese. Drizzle with vinaigrette and serve warm.
Note: for more protein, add shredded chicken or bacon, or serve salad alongside a roasted pork tenderloin.
Nutrition information per serving (assuming 6 servings):
Calories: 380 Protein: 9g Carbs: 45 g Fat: 21g Fiber: 11g