Description
A hearty, warm salad featuring caramelized roasted butternut squash and crisp apples tossed with mixed greens, toasted nuts, and a tangy apple cider vinaigrette. It’s a quick, vegetarian, and gluten-free weeknight dinner that feels like autumn in a bowl.
Ingredients
- 1 medium butternut squash (2–3 lbs), peeled and cut into 1-inch cubes
- 2 medium apples (Honeycrisp or Fuji), cored and sliced into ¼-inch wedges
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 4–6 cups mixed greens (spinach, arugula, romaine)
- ½ cup walnuts or pecans, toasted and chopped
- ½ cup feta or goat cheese, crumbled
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Optional: ½ cup dried cranberries or pomegranate seeds
Instructions
- Preheat oven to 400°F (200°C).
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Core and slice apples into wedges.
- In a large bowl, toss squash and apples with 3 tablespoons olive oil, maple syrup, cinnamon, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
- Spread vegetables in a single layer on baking sheets (roast in batches if necessary to avoid crowding).
- Roast for 25-30 minutes, flipping halfway through, until squash is tender and caramelized and apples are slightly softened.
- While vegetables roast, make the vinaigrette: Whisk together apple cider vinegar, Dijon mustard, honey, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly drizzle in remaining olive oil while whisking to emulsify.
- In a large bowl, toss mixed greens with about half of the vinaigrette.
- Divide dressed greens among serving bowls.
- Top with warm roasted squash and apples, toasted nuts, and crumbled cheese.
- Drizzle with remaining vinaigrette and add optional cranberries or pomegranate seeds. Serve immediately.
Notes
Toast nuts in a dry skillet for 3-5 minutes for better flavor. Do not overcrowd the baking sheet, or the squash will steam instead of roast. The salad is best served warm, but the roasted components can be stored in the fridge for up to 4 days and assembled fresh when ready to eat. Do not freeze, as the texture of the apples and squash will become mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18
- Sodium: 450
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 6
- Protein: 8
Keywords: butternut squash salad, apple salad, roasted vegetables, weeknight dinner, vegetarian, gluten-free, fall recipes, healthy dinner, one-pan meal