This healthy Winter Fig and Butternut Squash Salad celebrates the best flavors of the season with arugula, butternut squash, and dried figs. A maple and curry dressing finishes this delightful salad.
I am thrilled to partner with Orchard Choice California Dried Figs and Sun-Maid California Dried Figs for this healthy and delicious Fig and Butternut Squash Salad.
If you are regular readers of Nourish and Nestle, you have surely noticed that figs make frequent appearances on the blog, both fresh and dried. One of my all-time favorite recipes is this Fig and Meyer Lemon Conserve, which uses dried figs. So when Valley Fig Growers reached out to me to partner on California Fig recipes, I said, “Well, of course!”
Fun Fact: While you may not be familiar with the name ‘Valley Fig Growers’ you are certainly aware of their Sun-Maid California Dried Figs and Orchard Choice California Dried Figs brands that are readily available in your favorite supermarkets. Valley Fig Growers is the cooperative owned by 25 fig growers in the San Joaquin Valley of sunny California. These 25 growers produce 40% of the figs produced in California.
This Winter Fig and Butternut Squash Salad recipe is what my body is craving after all the heavy food and sweets of the holidays. Fiber-filled and mineral-rich California Figs are tossed with butternut squash and arugula, both rich in Vitamin A and C, and hazelnuts which bring some protein, antioxidants and more fiber to the table. Sprinkle parmesan shavings over top for a dose of calcium.
Make it a light meal by adding some cooked quinoa, which is rich in protein, amino acids, and fiber to the salad.
Dice and roast a whole butternut squash and toast your hazelnuts in advance and your quick side salad or meal comes together very quickly come dinner (or lunch) time!
Tip: Tap your hazelnuts with a mallet or the bottom of a measuring cup before you toast them to split them.
Preheat oven to 400°F
Line a baking sheet with aluminum foil
Dice butternut squash into 3/4" - 1" cubes. (making your cubes close to the same size result in squash all cooked to the same doneness)
Toss with olive oil, salt, and pepper.
Roast for 10 minutes, remove from oven and turn the squash over.
Roast for 7 minutes more, then turn on the broiler and broil for 5 minutes.
Preheat oven to 350°F
Tap the hazelnuts with a mallet or the bottom of a measuring cup lightly to split them in half.
Spread on a cookie sheet and bake for 6 - 7 minutes until lightly browned.
Combine all ingredients in a jar and shake well. Set aside
Place arugula on a platter. Scatter butternut squash, sliced figs and toasted hazelnuts over arugula. Finish with shaved parmesan.
Give your salad a few grinds of coarsely ground black pepper.
Drizzle dressing over salad when serving or serve dressing alongside the salad.
So there you have it my friends, a healthy side salad or dinner option that your body and tastebuds will equally appreciate.
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Please know that I welcome each and every comment that comes my way.
Nourish and Nestle is a paid endorser for Valley Fig Growers. Nourish and Nestle receives compensation, including free product, for support of Valley Fig Growers and its products.