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Acorn Squash and Fig Salad

I received product samples from sponsor companies to aid in the creation of the Flavors of Fall recipes. All opinions are mine alone.

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

Today is the final day of the Flavors of Fall Week. If you haven't checked out our prize packs and entered the giveaway, well, what are you waiting for?

Flavors of Fall Door County Prize Package  

Prize 1 - Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 - Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.  
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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.

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.

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.

Ingredients

  • 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

Instructions

  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:

Beverages
Pumpkin Spice Margarita by Family Around the Table

Breakfast
Sweet Potato Cinnamon Buns by Love and Confections

Savory
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

Dessert
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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