Half Baked Harvest · by Tieghan Gerard★ 3.9 (192)
Roasted Squash, Caramelized Fig, and Feta Salad
NUTRITION · PER SERVING45M COOK
CAL 37%·PRO 28%
CARBS 123G66% OF CAL
17G FIBER22G OTHER84G TOTAL SUGAR
FAT 29G35% OF CAL
6G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light fall salad with roasted squash, caramelized figs, tangy feta, and peppery arugula. It's elegant and nutritious, perfect as a side or light lunch.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 kabocha or acorn squash, sliced
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup honey
- 2 tablespoons fresh thyme leaves
- kosher salt
- 16-20 fresh or dried figs, halved
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange zest
- black pepper
- 4 cups baby arugula
- 4 ounces feta cheese crumbles
- arils from 1 pomegranate
At a glance
PER SERVING · TIME 45M
CAL 37%·PRO 28%
CARBS 123G66% OF CAL
17G FIBER22G OTHER84G TOTAL SUGAR
FAT 29G35% OF CAL
6G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 746mg
- Total sugar
- 84g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3091mg
- Calcium
- 409mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.