Preheat the oven (electric 200°C / circulated air 180°C). Peel and deseed the squash before cutting it into 2-3 cm large cubes. Peel the onion and cut into ribbons. Lightly drizzle the squash and onion pieces with olive oil, and season with salt and pepper. Line a baking sheet with parchment paper and transfer the vegetables onto it. Roast the vegetables for ca. 35 minutes.
While the vegetables are roasting, prepare the soft spelt grains according to the package instructions. Drain the cooked grains of excess water and leave to cool. Wash and dry the arugula, and chop if desired. Gently wash the figs, slice off the top and cut into quarters or eighths. Chop the walnuts.
Remove the roasted vegetables from the oven and leave to briefly cool.
For the dressing: Peel and mince the garlic. Now in a bowl whisk together all the ingredients for the dressing. Toss the arugula in 3/4 of the dressing and place in a large bowl. Now top the arugula with the roasted vegetables, chopped figs and walnuts. Crumble the goat cheese on top. To finish drizzle with the remaining maple vinaigrette.
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