This fall salad combines the sweet, earthy flavors of roasted squash, beets, and carrots with juicy figs, crunchy cabbage, and pumpkin seeds for a delicious mix of textures. The Maple Dijon dressing adds the perfect balance of sweetness and tanginess, while goat cheese brings a creamy, savory touch. Packed with fiber, vitamins, antioxidants, and healthy fats, this salad supports digestion, heart health, and immune function while making a satisfying and nourishing seasonal meal.
Serves 2–4
Ingredients
Salad
Fall greens (kale, lettuce, radicchio, etc.)
Purple cabbage, thinly sliced
Beets
Squash (butternut or delicata)
Carrots
Figs, quartered
Pumpkin seeds
Optional: goat cheese or cheese of choice
Maple Dijon Dressing
2 tbsp maple syrup
2 tbsp Dijon mustard
¼ cup olive oil
Dash of salt
Instructions
Preheat the oven to 400°F (or preheat your air fryer to 375–400°F).
Peel and chop the squash, carrots, and/or beets into bite-sized pieces. Toss with a little olive oil, salt, and pepper.
Oven method: Spread on a baking sheet in a single layer. Roast for 20–30 minutes, flipping halfway, until tender and lightly browned.
Air fryer method: Cook in a single layer for 12–18 minutes, shaking the basket halfway, until tender and lightly browned. (Cook in batches if needed.)While the vegetables roast, thinly slice the purple cabbage and chop or tear the fall greens.
In a small bowl or jar, whisk together the maple syrup, Dijon mustard, olive oil, and a dash of salt until smooth.
Assemble the salad: place the greens and cabbage in a large bowl. Add the roasted vegetables, figs, and pumpkin seeds. Top with optional cheese.
Drizzle with the maple Dijon dressing and toss gently. Serve right away.
