Go Back

Fall Harvest Salad with Butternut Squash and Apple

A delightful autumn salad featuring roasted butternut squash, fresh apples, walnuts, and cranberries for a burst of seasonal flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed salad greens Spinach or arugula works great!
  • 1 medium butternut squash, peeled and cubed Roasted to perfection.
  • 1 piece apple, cored and sliced Sweet varieties such as Honeycrisp or Fuji add a lovely touch.
  • 1/4 cup walnuts, chopped For an added crunch.
  • 1/4 cup dried cranberries A chewy, sweet addition!
Dressing Ingredients
  • 2 tablespoons olive oil The base for our dressing.
  • 1 tablespoon balsamic vinegar For that tangy zest.
  • to taste Salt Seasoning is key!
  • to taste Pepper Seasoning is key!

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
  2. In a bowl, toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper. Spread the cubes on a baking sheet lined with parchment paper.
  3. Roast the butternut squash in the oven for about 20-25 minutes or until fork-tender and starting to caramelize, stirring halfway through for even cooking.
  4. While the squash is roasting, wash and dry your mixed greens. Place them in a large serving bowl.
  5. Core and slice your apple of choice, then set aside.
  6. Once the squash has cooled slightly, add it to the bowl with mixed greens along with the sliced apples, walnuts, and dried cranberries.
Dressing and Serving
  1. In a separate small bowl, combine the remaining tablespoon of olive oil and balsamic vinegar.
  2. Drizzle the dressing over the salad and toss gently to combine.
  3. Add salt and pepper to taste, then serve immediately for the freshest flavors!

Notes

If you’re out of walnuts, try pecans or sunflower seeds for a nut-free version. Let your roasted squash cool for a few minutes before tossing it with your salad greens to prevent them from wilting. Ensure the squash is cut uniformly for consistent cooking, and avoid overcrowding the baking sheet.