Ingredients
1 medium butternut squash (about 2 lbs), peeled and cubed
2 large Honeycrisp or Pink Lady apples, thinly sliced
5 oz baby arugula or mixed spring greens
1/2 cup pecans, toasted
1/3 cup dried cranberries
1/4 cup goat cheese, crumbled
3 tbsp extra-virgin olive oil
1/2 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, toss the cubed butternut squash with 3 tablespoons of olive oil, cinnamon, salt, and pepper until evenly coated.
Step 3: Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the squash is tender and golden brown.
Step 4: While the squash is roasting, whisk together the dressing ingredients (olive oil, apple cider vinegar, maple syrup, and Dijon mustard) in a small bowl until smooth.
Step 5: In a large salad bowl or platter, layer the arugula, sliced apples, toasted pecans, and dried cranberries.
Step 6: Allow the roasted squash to cool for 10 minutes, then add it to the salad. Drizzle with the dressing and gently toss to combine.
Step 7: Top with crumbled goat cheese and serve your roasted butternut squash and apple salad immediately.
Notes
To save time, you can buy pre-cut butternut squash from the produce section. For a nut-free version, use roasted sunflower seeds or pepitas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 310 kcal
- Sugar: 18g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg
Keywords: butternut squash, apple salad, fall recipes, roasted vegetables, healthy side dish
