Description
A vibrant and hearty autumn salad featuring caramelized butternut squash, crisp apples, toasted pecans, and a maple-dijon vinaigrette.
Ingredients
1 medium butternut squash, peeled and cubed
2 large Honeycrisp or Granny Smith apples, sliced
5 cups baby kale or arugula
1/2 cup pecans, toasted
1/3 cup dried cranberries
1/4 cup crumbled feta cheese
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer.
Step 2: Roast the squash for 25-30 minutes, tossing halfway through, until edges are golden brown and the squash is tender.
Step 3: In a small jar or bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, and Dijon mustard to create the dressing.
Step 4: In a large salad bowl, combine the greens, sliced apples, toasted pecans, and dried cranberries.
Step 5: Once the squash has cooled slightly, add it to the bowl. Drizzle with the dressing and toss gently to combine.
Step 6: Top with crumbled feta cheese and serve your roasted butternut squash and apple salad immediately.
Notes
To save time, you can buy pre-cut butternut squash. Ensure the apples are added just before serving to prevent browning.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 15mg
