Roasted Butternut Squash & Apple Salad: A Perfect Fall Recipe
This roasted butternut squash and apple salad combines the best flavors of autumn in one delicious bowl. The sweet, caramelized butternut squash pairs beautifully with crisp apples, creating a healthy and satisfying dish that works as both a side and main course.
Why You’ll Love This Butternut Squash Apple Salad
This fall salad recipe brings together seasonal ingredients that taste amazing and provide excellent nutrition.
The roasting process brings out the natural sweetness in the butternut squash, while fresh apples add a delightful crunch. This versatile dish works perfectly for holiday gatherings, meal prep, or weeknight dinners.
Key benefits of this recipe:
- Ready in just 45 minutes
- Packed with vitamins A and C
- Naturally gluten-free and vegetarian
- Great for meal prep and leftovers
- Perfect balance of sweet and savory flavors
Ingredients for Roasted Butternut Squash Apple Salad
For the Roasted Vegetables:
- 3 pounds butternut squash, peeled and cubed (about 1-inch pieces)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
For the Salad:
- 2 medium Honeycrisp apples, cored and diced
- 4 cups fresh baby spinach or mixed greens
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, chopped
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup crumbled goat cheese or feta cheese
For the Maple Vinaigrette:
- 1/4 cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
How to Make Roasted Butternut Squash Apple Salad
Step 1: Prepare the Butternut Squash
Preheat your oven to 425°F (220°C). Start by carefully peeling the butternut squash with a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds, and cube the flesh into uniform 1-inch pieces.
Pro tip: Choose a butternut squash that feels heavy for its size and has a tan exterior without soft spots.
Step 2: Season and Roast
Place the cubed squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg. Toss everything together until the squash is evenly coated.
Spread the seasoned squash in a single layer, making sure pieces don’t overlap. Roast for 25-30 minutes until the edges are golden brown and the squash is tender when pierced with a fork.
Step 3: Make the Maple Vinaigrette
While the squash roasts, prepare your homemade salad dressing. In a small bowl, whisk together the apple cider vinegar, maple syrup, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously to create an emulsion. Add lemon juice and season with salt and pepper.
Step 4: Prepare the Fresh Ingredients
Wash and dry the baby spinach thoroughly. Core and dice the Honeycrisp apples, leaving the skin on for extra texture and nutrition. If you’re not serving immediately, toss the apple pieces with a little lemon juice to prevent browning.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
Step 5: Assemble the Salad
In a large salad bowl, combine the fresh spinach, diced apples, and dried cranberries. Add the warm roasted butternut squash, toasted walnuts, and pumpkin seeds.
Drizzle the maple vinaigrette over the salad and toss gently to combine. Top with crumbled goat cheese just before serving.
Serving Suggestions and Variations
This autumn salad is incredibly versatile and can be customized to suit different tastes and dietary needs.
Serving Ideas:
- Serve as a side dish with roasted chicken or turkey
- Add grilled chicken or chickpeas for a complete meal
- Pack in mason jars for easy meal prep lunches
- Serve warm as a hearty winter salad
Recipe Variations:
- Vegan option: Skip the cheese or use vegan cheese alternatives
- Nut-free version: Replace walnuts with sunflower seeds
- Different fruits: Try pears instead of apples for variety
- Grain addition: Add quinoa or wild rice for extra protein and fiber
Storage and Make-Ahead Tips
This butternut squash salad keeps well in the refrigerator for up to 3 days when stored properly.
Storage tips:
- Store dressing separately if making ahead
- Keep roasted squash and fresh ingredients in separate containers
- Add delicate greens just before serving
- Leftover roasted squash can be frozen for up to 3 months
Nutritional Benefits
This healthy salad provides numerous nutritional benefits that make it perfect for fall and winter eating.
Butternut squash is rich in:
- Vitamin A for eye health
- Fiber for digestive health
- Potassium for heart health
- Antioxidants for immune support
Apples contribute:
- Fiber and natural sweetness
- Vitamin C for immune function
- Antioxidants and flavonoids
- Natural enzymes for digestion
FAQs
Can I make this salad ahead of time?
Yes, you can prepare components ahead of time. Roast the butternut squash up to 2 days in advance and store in the refrigerator. Make the dressing up to 1 week ahead. Assemble the salad just before serving for best texture.
What’s the best way to cut butternut squash?
Use a sharp knife and stable cutting board. Cut off both ends, peel with a vegetable peeler, then cut in half lengthwise. Scoop out seeds and cut into uniform cubes for even roasting.
Can I substitute different apples?
Absolutely! Granny Smith apples add tartness, while Gala apples provide extra sweetness. Choose firm apples that won’t get mushy when mixed with warm squash.
How do I know when butternut squash is done roasting?
The squash is ready when it’s tender when pierced with a fork and has golden-brown, caramelized edges. This usually takes 25-30 minutes at 425°F.
Can I make this salad without nuts?
Yes, you can omit the walnuts or substitute with seeds like sunflower seeds or additional pumpkin seeds for crunch without tree nuts.
What other cheeses work well in this salad?
Feta cheese, blue cheese, or even sharp cheddar work beautifully. For a dairy-free option, try nutritional yeast or your favorite vegan cheese alternative.
Roasted Butternut Squash and Apple Salad
A hearty fall salad featuring caramelized butternut squash, crisp apples, baby greens, toasted nuts and seeds, and a bright maple vinaigrette. Naturally gluten-free and vegetarian. Perfect as a side or a light main.
Ingredients
For the Roasted Vegetables:
- 3 pounds butternut squash, peeled and cubed (1-inch pieces)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
For the Salad:
- 2 medium Honeycrisp apples, cored and diced
- 4 cups fresh baby spinach or mixed greens
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, chopped
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup crumbled goat cheese or feta cheese
For the Maple Vinaigrette:
- 1/4 cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Peel, seed, and cube the butternut squash into 1-inch pieces.
- On the baking sheet, toss squash with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Spread in a single layer.
- Roast for 25–30 minutes, stirring once, until tender and caramelized on the edges.
- While squash roasts, whisk the vinaigrette: in a small bowl combine apple cider vinegar, maple syrup, and Dijon. Slowly whisk in olive oil until emulsified. Whisk in lemon juice; season with salt and pepper.
- Wash and dry the greens. Core and dice apples. If not serving immediately, toss apples with a little lemon juice to prevent browning.
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Chop if not already chopped.
- In a large salad bowl, combine greens, apples, and dried cranberries.
- Add warm roasted squash, toasted walnuts, and pumpkin seeds.
- Drizzle with maple vinaigrette and toss gently to coat.
- Top with crumbled goat or feta cheese and serve.
Notes
- Pro tip: Choose a butternut squash that feels heavy for its size and has a tan exterior without soft spots.
- Serving ideas: Serve as a side with roasted chicken or turkey; add grilled chicken or chickpeas for a complete meal; pack in mason jars for meal prep; serve warm as a hearty winter salad.
- Variations: Make it vegan by omitting cheese or using vegan cheese; nut-free by swapping walnuts for sunflower seeds; swap pears for apples; add cooked quinoa or wild rice for extra protein and fiber.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 492Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 10mgSodium: 672mgCarbohydrates: 55gFiber: 12gSugar: 27gProtein: 8g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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