Roasted Delicata Squash Grain Bowl With Fig Balsamic Sauce

A perfect easy to make warm fall salad with caramelized delicata squash, autumn fruits, greens, and a creamy balsamic fig dressing.

Course Dinner, lunch, Salad

Cuisine American

Keyword delicata squash, fall grain bowl, warm salad

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 459kcal

1 medium delicata squash halved lengthwise, seeds removed, and sliced into 1" half moons
1 tbsp olive oil or avocado oil
½ tsp salt and pepper

Preheat your oven to 425. Line a baking sheet with foil and lightly spray with olive oil. Set aside
Add delicata slices to a bowl and drizzle with oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange in a single layer on your lined baking sheet. Place in the oven and roast for 25-30 minutes, flipping halfway through.
Wipe out bowl if necessary (a little olive oil residue is just fine) and add your chopped kale. Drizzle with 1/2 tsp olive oil and lemon juice. Use your hands to massage the kale for 15-30 seconds until it becomes soft and tender. Add in arugula and toss to combine.
Distribute greens between 4 serving bowls and top with cooked rice and remaining ingredients.
Add ingredients for dressing to a small blender and puree until creamy. Season to taste.
Drizzle dressing over bowls and top with roasted squash.