Rich & Creamy Fig and Squash Salad

Rich & Creamy Fig and Squash Salad

Rich & Creamy Fig and Squash Salad Recipe


  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/2 large red onion, halved and sliced into 1/2-inch ribbons
  • 1 tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 8 cups mixed greens
  • 1 cup crumbled Shire’s Garlic and Herb cheese spread
  • 1/2 cup toasted walnuts, chopped
  • 8 dried figs or 4 fresh figs, sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tsp maple syrup
  • 1/4 tsp sea salt
  • Ground pepper, to taste


  • To roast the squash, preheat oven to 425. Toss squash with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and beginning to caramelize..
  • Whisk together all dressing ingredients in a small bowl or shake together in a glass jar. Set aside.
  • Freeze cheese for half an hour, so it’s semi-frozen. Using a spoon, scoop small chunks of cheese into a cup, set aside.
  • Toss the greens with 3/4 of the dressing in a large bowl to assemble. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, red onions, Shire’s cheese, walnuts, and figs. Drizzle each bowl with the remaining dressing, and serve.
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