This is such a wholesome salad and truly delicious combination of ingredients.  I used turmeric and curry to season the squash which added a nice hint of exotic flavor and enhanced the beautiful color of the squash. The salad combines the savory along with the sweetness of the roasted squash and figs. Leave out the feta if you want a vegan dish, but I absolutely love the nice creamy finish to every bite.

Serves 2-4 people


  • 10 ounces favorite greens (spinach, arugula, baby kale, sweet leaf)
  • 1 acorn squash, sliced 1/2 inch thick
  • 1 cup cooked French lentils
  • 1 cup cooked red quinoa
  • 1/2 cup crumbled feta
  • 4 figs, sliced lengthwise in half
  • 1/4 cup shaved onion
  • 1 teaspoon curry
  • 1/2 teaspoon turmeric
  • 1/2 juice of squeezed lemon
  • 1 teaspoon grainy mustard
  • 2-6 tablespoons olive oil


Preheat oven to 400. Line a baking sheet with parchment paper. Spread slices of squash in a single layer on baking sheet. Drizzle with about 2 tablespoons of olive oil to coat and sprinkle with salt, pepper, curry and turmeric. Roast in oven for about 20 minutes until tender and caramelized with golden color. Remove from oven and allow to cool completely. In a large platter, or wide bowl, arrange greens. Place cooled squash on greens, along with red onion. Sprinkle quinoa and lentils around serving dish along with feta and sliced figs. Season with salt and pepper. Whisk 1/4 cup olive oil, mustard and lemon juice together. Distribute atop salad and serve immediately. Enjoy!