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Acorn Squash and Fig Salad

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Roasted acorn squash and fig salad is a delicious fall starter or side dish. Serve as a first course at Thanksgiving, or serve alongside pork for a weeknight meal.

A plate of roasted acorn squash and fig salad

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Flavors of Fall Door County Prize Package  

Prize 1 - Door County Coffee and Tea Company

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Flavors of Fall Millican Prize Package

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A high-angle view of a plate of roasted acorn squash and fig salad

My final recipe this week is this delicious roasted acorn squash and fig salad. Roasting the squash and figs brings out their sweetness, which contrasts with the peppery arugula.

I think my favorite part is how the crispy prosciutto adds some saltiness and a different texture to the roasted squash and fig salad, while the goat cheese adds creaminess.

A close-up view of a plate of roasted acorn squash and fig salad

On its own, while having a good dose of fiber thanks to the figs, it's not a very filling salad, so I would recommend it as a starter course for a large meal, or a side dish for a regular meal.

Alternatively, you could dice up some cooked pork or chicken, and add it to the salad for a light dinner or lunch. Great way to use up leftovers!

A plate of acorn squash and fig salad in front of a jug of balsamic vinaigrette

If you can't find acorn squash, you could substitute butternut squash (most grocery stores even carry it pre-chopped now), pumpkin, or delicata squash.

I loved this salad with a simple store-bought balsamic vinaigrette, but you could also try a homemade cider vinaigrette, or a warm bacon-maple vinaigrette.

Acorn Squash, Fig, and Prosciutto Salad

Acorn Squash, Fig, and Prosciutto Salad

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Roasted acorn squash and fig salad is a delicious fall starter or side dish. Serve as a first course at Thanksgiving, or serve alongside pork for a weeknight meal.


  • 1 small acorn squash
  • 8 large or 16 small fresh figs
  • 4 oz thinly sliced prosciutto
  • 4 cups baby arugula
  • 4 oz crumbled goat cheese
  • ½ cup balsamic vinaigrette


  1. Preheat oven to 425 degrees. Line a baking sheet with tinfoil.
  2. Cut the pointed ends off of the acorn squash, discard. Cut the acorn squash in half from trimmed tip to trimmed tip.
  3. Scoop out the seeds and stringy bits from the squash. Place cut-side down, and slice into ¼-inch thick half-moons.
  4. Lay in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with a generous pinch of salt. Roast for 20 minutes.
  5. Cut stems off of the figs. Quarter figs (if figs are small, cut in half). Add to the baking sheet, drizzle with olive oil. Roast another 10 minutes.
  6. Reduce oven temperature to 350. Line another baking sheet with tinfoil, and place a wire rack on the baking sheet. Lay the prosciutto on the wire rack in a single layer, and cook for 10 minutes.
  7. Divide the arugula between four plates. Divide the squash and figs between the plates, then divide the prosciutto between the plates. Sprinkle 1 ounce of crumbled goat cheese onto each salad, then drizzle with balsamic vinaigrette and serve.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 1194mgCarbohydrates: 43gFiber: 7gSugar: 30gProtein: 16g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Saturday:

Pumpkin Spice Margarita by Family Around the Table

Sweet Potato Cinnamon Buns by Love and Confections

Acorn Squash and Fig Salad by The Redhead Baker
Maple Cinnamon Butternut Squash & Spinach Salad by Simple and Savory
Sweet Potato Casserole with Pecan Streusel by A Day in the Life on the Farm
Sweet Potato Fries with Bourbon Pecan Pie Barbeque Dipping Sauce by Culinary Adventures with Camilla
White Castle Stuffing by Palatable Pastime
Wild Rice Salad with Honey Mustard Dressing by Red Cottage Chronicles

Autumn Spice Mocha Cake by Daily Dish Recipes
Butter Pecan Macaron by A Kitchen Hoor's Adventures
Easy Pecan Tarts by Everyday Eileen
Maple Coffee Brownies by Daily Dish Recipes
Sweet Potato Dutch Baby by Jolene's Recipe Journal

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

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Wendy Klik

Saturday 5th of October 2019

I have grilled figs but never roasted them. This sounds like one delicious salad!!

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