Can I make the roasted butternut squash and apple salad in advance?

Yes! You can roast the squash and prepare the dressing up to 3 days in advance. Store them separately in airtight containers in the fridge. Assemble the salad just before serving to keep the apples and greens crisp.

What are the best apples for this salad?

Honeycrisp, Pink Lady, or Fuji apples are best because they have a firm texture and a good balance of sweet and tart flavors. Avoid softer apples like McIntosh which may become mushy.

Is this salad vegan-friendly?

The salad is vegetarian as written. To make it vegan, simply omit the goat cheese or replace it with a vegan feta alternative or extra toasted nuts for creaminess.

How do I prevent the butternut squash from getting mushy?

The key to firm, caramelized squash is high heat (400u00b0F) and not overcrowding the baking sheet. If the pieces are too close together, they will steam instead of roasting.

Roasted butternut squash and apple salad: 7 Secrets for the Perfect Fall Dish

Name: Roasted Butternut Squash and Apple Salad with Maple Vinaigrette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed into 1-inch pieces; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 5 cups baby kale or mixed power greens; 2 medium Honeycrisp apples, thinly sliced; 1/2 cup pecans, toasted; 1/3 cup crumbled goat cheese; 1/4 cup dried cranberries (optional); 3 tablespoons apple cider vinegar; 2 tablespoons pure maple syrup; 1 teaspoon Dijon mustard; 1/3 cup extra-virgin olive oil (for dressing)

Ingredients

Scale

1 medium butternut squash, peeled and cubed into 1-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
5 cups baby kale or mixed power greens
2 medium Honeycrisp apples, thinly sliced
1/2 cup pecans, toasted
1/3 cup crumbled goat cheese
1/4 cup dried cranberries (optional)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil (for dressing)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper until well coated.
Step 2: Spread the squash in a single layer and roast for 25-30 minutes, tossing halfway through, until the squash is tender and the edges are caramelized and golden brown.
Step 3: While the squash roasts, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and 1/3 cup olive oil in a small bowl until emulsified.
Step 4: In a small skillet over medium heat, toast the pecans for about 3-5 minutes until they are fragrant and slightly darkened, then set aside to cool.
Step 5: In a large salad bowl, combine the greens, roasted squash, sliced apples, pecans, and dried cranberries. Drizzle with the maple vinaigrette and gently toss. Top with crumbled goat cheese and serve immediately.

Notes

To save time, buy pre-cut butternut squash. Ensure the squash is completely cooled if you are making this for meal prep to prevent the greens from wilting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 large bowl
Calories: 320 kcal
Sugar: 14g
Sodium: 310mg
Fat: 18g
Saturated Fat: 4.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 6g
Cholesterol: 15mg