Description
A cozy and colorful fall harvest salad made with roasted butternut squash, crisp apples, and maple dressing. Perfect for holiday tables or cozy nights in.
Ingredients
1 medium butternut squash, peeled and cubed
1 crisp apple (like Honeycrisp or Fuji), thinly sliced
5 cups mixed greens (spinach, kale, or arugula)
1/3 cup crumbled feta cheese
1/4 cup toasted or candied pecans
1/4 cup pomegranate seeds or dried cranberries
Olive oil, salt, pepper
Maple Dressing:
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
3 tbsp olive oil
Pinch of cinnamon and salt
Instructions
1. Preheat oven to 400°F. Toss cubed squash with olive oil, salt, pepper, and optional cinnamon. Roast for 25–30 minutes, flipping halfway.
2. While squash roasts, wash and dry your greens. Massage kale with a bit of olive oil if using.
3. Slice apple thin, crumble feta, and toast pecans for extra crunch.
4. In a small bowl, whisk maple syrup, cider vinegar, Dijon mustard, olive oil, cinnamon, and salt until emulsified.
5. In a large bowl or platter, layer greens, roasted squash, apple slices, feta, pecans, and pomegranate.
6. Drizzle with maple dressing and toss gently just before serving.
Notes
Store undressed salad and dressing separately in the fridge for up to 3 days.
Use sweet potatoes instead of squash for a fun variation.
Goat cheese, blue cheese, or walnuts can be swapped in if you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg