Looking for the perfect fall meal? Try this Fall Harvest Salad With Fig Balsamic Vinaigrette! It’s packed with fall flavor and has a great healthy dressing! This post is sponsored by Sutter Buttes. Their oils and vinegars are so delicious.
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When most people think of fall food, they think of pumpkin.. apple… maybe turkey and mashed potatoes. They rarely think of salad. I mean… I get it. The second the air gets a little colder I’m all ‘give me a slice of pumpkin pie and an apple cider donut pleeeease!’.
Admit it, you probably do too… they’re hard to resist. I would guess that most people forget that there is a lot to get excited about with fall beyond just pumpkin and apple flavored things!
One of my favorite things about the fall is the squash. I’m pretty sure I could live off of delicata, butternut and spaghetti squash from October – February and completely enjoy every second of it.
I look forward to seeing those squash at the grocery store EVERY year, and the second I spot them, I stock up and bring them home to roast them up to put in/on/alongside everything.
I’ve always been a fan of roasted butternut squash, so last year when I was at a restaurant that served a salad with it in it, I was alll over that. IDK about you – but I would have never thought to toss my roasted squash into a salad.
Ever since that day, it has been one of my favorite salad add ins! Butternut squash is naturally sweet, so when you coat it in pepper and a little salt – it is the perfect salad component. Add in goat cheese, pears, pecans, and peppery arugula and you have the BEST fall salad of all time!
You can have a great combo of salad ingredients…but if you don’t have a good dressing, the whole thing is kind of a wash. Most people just reach for a lame bottled dressing… but I’m here to tell you that you DON’T need to do that.
Sutter Buttes has an extensive line of delicious oils and vinegars. They have any flavor you can think of.. from Dark Cherry Balsamic (yum!) to Espresso Balsamic (Even more yum!). For this Fall Harvest Salad, I combined their California Fig Balsamic Vinegar with their Tuscan Olive Oil, fresh basil, and pepper to create the most delish dressing!
The combo between the slightly sweet dressing, savory squash and cheese, peppery arugula and pears/pecans = just perfect. This would be so delicious for serving at your Thanksgiving table or enjoying for a healthy fall lunch!
Ingredients for this recipe:
To make this salad you’ll need:
- Paleo Maple Cinnamon Candied Pecans
- Sutter Buttes California Fig Balsamic Vinegar
- Sutter Buttes Tuscan Olive Oil
Fall Harvest Salad With Fig Balsamic Vinaigrette
For the salad
- 4 cups arugula
- ¼ cup crumbled goat cheese
- ¼ cup roasted butternut squash I roast mine at 450 for 20 minutes
- ½ a pear sliced
- ¼ cup candied pecans recipe linked below
For the dressing
- 2 tablespoons Sutter Buttes California Fig Balsamic Vinegar
- 2 tablespoons Sutter Buttes Tuscan Olive Oil
- ¼ cup fresh basil leaves
- ½ teaspoon of pepper
- In a bowl assemble salad by tossing arugula, goat cheese, butternut squash, pear, and pecans in bowls.
- For the dressing, combine: balsamic vinegar, olive oil, basil leaves, and pepper in a blender or NutriBullet until smooth.
- Drizzle dressing over salad and enjoy!
- Note: Prep time may vary depending on if you need to roast squash