Logmymeals

Imagine tender cubes of caramelized pumpkin paired with sweet, honey-drizzled roasted figs, nestled on a bed of fresh arugula and baby spinach. Each bite is a harmony of textures and tastes, from the creamy dollops of ricotta to the crunch of toasted walnut and the vibrant burst of fresh cranberries. Topped with a light balsamic dressing, this salad brings together sweet, savory, and tangy in one beautiful, hearty dish! Once you try it, this salad will become your go-to autumn favorite! 🧡

Roasted Pumpkin & Figs Salad Recipe:

Ingredients (serves 2):

• 6 fresh figs, halved
• 1 small pumpkin (or butternut squash), peeled and cubed
• 2 ripe avocados, sliced
• 2 cups arugula
• 2 cups baby spinach
• 1/4 cup ricotta cheese (dolloped) or any other crumbly cheese (feta)
• 1/4 cup toasted walnuts

Dressing:

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Roasted Vegetables: Use this recipe for roasted pumpkin, and use the same temperature to roast the figs. (Drizzle some honey onto them and then roast for 10-15 mins)

2. Wash the leaves: Wash the arugula and spinach then set them aside.

3. Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 2-3 minutes, stirring frequently until they’re golden and fragrant. Remove from heat and let them cool.

4. Slice the avocado: Slice all the avocado into slices.

5. Assemble the salad: In a bowl, lay the greens on the bottom. Add the roasted figs and pumpkin on top of the greens. Place the avocado evenly across the salad. Add dollops of ricotta cheese for creamy texture and flavor. Scatter the toasted walnut over the salad for crunch.

6. Drizzle with dressing: In a small bowl, whisk together the balsamic vinegar, lemon juice, and a little olive oil. Drizzle the dressing over the salad.

7. Serve: Serve immediately as a vibrant and flavorful salad that’s perfect for a light meal or a stunning appetizer!