Print

Cozy Maple Roasted Butternut Squash and Apple Salad

maple roasted butternut squash and apple salad - featured image
Print Recipe

A warm and forgiving fall salad featuring caramelized butternut squash and apples roasted together on one pan, tossed with mixed greens, dried cranberries, toasted pecans, and creamy goat cheese, all drizzled with a simple maple vinaigrette.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into ¾-inch cubes
  • 2 large apples (Honeycrisp or Fuji), cored and cut into ½-inch wedges
  • 3 tablespoons pure maple syrup, divided
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 5 ounces mixed greens (baby spinach and arugula blend, about 5 cups)
  • ½ cup dried cranberries (unsweetened or lightly sweetened)
  • ½ cup pecans, roughly chopped
  • 4 ounces goat cheese, crumbled
  • For the Maple Vinaigrette:
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Cut off both ends, peel, slice in half lengthwise, scoop out seeds, and cut into ¾-inch cubes.
  3. Prepare the apples: Core and cut into ½-inch wedges. Toss with 1 tablespoon maple syrup in a small bowl.
  4. Season the squash: In a large bowl, combine cubed squash with remaining 2 tablespoons maple syrup, 2 tablespoons olive oil, salt, and cayenne. Toss to coat.
  5. Roast: Spread seasoned squash and apple wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until squash is fork-tender and apples are softened with caramelized edges.
  6. Make the dressing: In a small bowl or mason jar, whisk together 2 tablespoons maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt. Slowly drizzle in ¼ cup olive oil while whisking (or shake in a jar). Season with salt and pepper to taste.
  7. Toast the pecans: In a dry skillet over medium heat, cook chopped pecans for 3-4 minutes, stirring frequently, until fragrant. Remove from pan immediately.
  8. Assemble the salad: Let roasted squash and apples cool for about 5 minutes. In a large bowl, combine mixed greens, dried cranberries, and toasted pecans. Add warm squash and apples. Drizzle with about half the dressing and toss gently.
  9. Finish and serve: Crumble goat cheese over the top. Add more dressing if desired. Serve immediately while warm.

Notes

Don’t overcrowd the pan to ensure caramelization. Cut squash and apples uniformly. Flip halfway through roasting. Toast nuts for best flavor. Let roasted elements cool slightly before adding to greens. Dress lightly at first. For make-ahead, keep components separate and assemble just before serving. Reheat squash and apples in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: butternut squash salad, apple salad, maple roasted, fall salad, Thanksgiving salad, warm salad, vegetarian, gluten-free

Find it online: https://yumbelle.com/cozy-maple-roasted-butternut-squash-and-apple-salad-easy-recipe/