Roast Fig Salad with Heirloom Japanese Squash Recipe
A delicious salad to mark the autumn harvest. Slices of heirloom squash are roasted with fresh herbs and figs for a savory and subtly sweet salad that doubles a main vegetarian meal.
Ingredients
Squash Salad
- ½ Black Futsu Squash sliced
- 2 large sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 3 sprigs of fresh sage
- 8 figs stems removed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 4 cups arugula
- 2 ounces French style feta cheese
- 2 tablespoons roasted pumpkin seeds
- ½ cup cooked quinoa
Fig Vinaigrette
- 2 tablespoons fig and rosemary syrup
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon finely chopped shallot
- ¼ teaspoon dijon mustard
Instructions
- Preheat the oven to 400 degrees F.
- On a rimmed baking sheet, place the slices of squash in a single layer on parchment paper. Layer the fresh herbs underneath the squash slices. Drizzle the 2 tablespoons olive oil and season with kosher salt. Rub the oil and salt evenly over the squash slices. Roast for about 20 minutes until just fork tender. Turn over slices then add the halved figs. Roast for another 10 to 15 minutes until the figs have begun to realize their juices and edges begin to caramelize.
- While the squash and figs roast, prepare the dressing. In a small mixing bowl, whisk together the finely chopped shallot, dijon, red wine vinegar, fig syrup, salt and pepper until well combines. Slowly whisk in the olive oil until the dressing is smooth and emulsified. Set to the side.
- To arrange the salad, layer the bed of arugula followed by the cooked quinoa, pumpkin seeds and feta. Layer the roast squash slices and figs. Discard the roasted herbs. Drizzle the dressing over the top and serve.
Tried this recipe?Let us know how it was!