Save This roasted apple and butternut squash salad brings together the warm flavors of fall in a single bowl. Sweet apples and earthy butternut roast to caramelized perfection tossed while still warm with tangy greens and toasted nuts. Every bite carries crunch juicy fruit and a hint of spice. It is my go-to dish when autumn vegetables start piling high at the market friends always ask for the recipe after one taste.
The first time I served this salad my house filled with the scent of roasting apples. Since then it has become a special dish for gatherings and quiet dinners alike everyone feels instantly cozy and cared for.
Ingredients
- Butternut squash: Choose one with firm skin and a heavy feel for its size. Look for deep orange flesh it will be sweet and velvety when roasted
- Apples: Go for crisp firm varieties like Honeycrisp or Pink Lady. These keep their shape and offer balanced tartness
- Mixed greens: Peppery arugula or baby spinach freshness matters so buy local or organic when you can
- Walnuts or pecans: Toast for extra crunch and rich nutty flavor
- Red onion: Thinly sliced for bite and subtle sweetness
- Olive oil: Pick a fruity extra virgin for best depth and richness
- Apple cider vinegar: Brings zesty brightness that ties the sweet and savory
- Maple syrup: Pure uses only a little for its earthy caramel notes
- Ground cinnamon: Essential for warmth and holiday aroma
- Salt: Freshly ground sea salt for cleaner taste
- Black pepper: For gentle heat and balance
Instructions
- Prep the Produce:
- Peel and cube the butternut squash into even pieces about one inch so each roasts evenly. Core apples and cut into chunky wedges no need to peel as skin provides flavor and color. Slice red onion thinly so it melds seamlessly into the salad
- Roast Squash and Apples:
- Spread squash and apples on a large parchment-lined tray. Drizzle with olive oil and sprinkle with cinnamon salt and pepper. Toss everything so each piece is lightly coated. Roast at four hundred degrees Fahrenheit for around thirty minutes. Turn pieces halfway through until squash is tender and apples are bubbling with golden edges
- Toast the Nuts:
- While veggies roast place nuts in a dry skillet over medium heat. Stir gently for five minutes until they smell toasted and turn deeper brown. Immediately pour onto a cutting board to cool and prevent burning
- Mix the Dressing:
- In a small bowl whisk together apple cider vinegar olive oil maple syrup salt and pepper. Taste and adjust tang or sweetness to your preference. The dressing should be sharp but rounded by maple
- Build the Salad:
- Layer baby greens in a broad serving bowl. Arrange warm roasted squash and apples on top. Scatter sliced red onion and toasted nuts over everything. Pour dressing evenly while veggies are still warm so greens wilt just a bit
- Toss and Finish:
- Use tongs to gently mix so every bite gets a little of everything. Serve right away for warmth or chill for later. Garnish with extra nuts if desired for crunch
Save I always add a double handful of walnuts because everyone in my family loves the crunch. The dish reminds me of autumn hikes when we would gather squash from farm stands on the drive home and roast them together for dinner.
Storage Tips
Cover any leftovers tightly and refrigerate for up to three days. If you plan to eat it cold later mix in greens only before serving to keep them crisp. Roasted veggies alone will last four days. You can refresh cold salad with a tiny splash of extra vinegar before eating.
Ingredient Substitutions
Try sweet potatoes instead of butternut if you like a silkier texture. Pears are a fine swap for apples choose firm types to avoid mush. Toasted pumpkin seeds or sunflower seeds give a nut-free twist. For the greens use any leafy mix that holds its shape like baby kale.
Serving Suggestion
This salad plays well on its own but is a knockout alongside roast chicken or simple grilled fish. I sometimes add crumbled feta or goat cheese for even more depth and tang. It also makes a striking base for a fall grain bowl with wild rice or quinoa layered underneath.
Cultural and Seasonal Context
Roasting autumn fruits and vegetables is a centuries-old technique that unlocks natural sugars and infuses warmth. In many cultures sweet-savory salads are the centerpiece of late harvest meals the combination signals the start of cozy eating.
Seasonal Adaptation Notes
Choose in-season squash and apples for peak sweetness Add fresh herbs like sage or thyme for holiday flair Top with dried cranberries or pomegranate seeds for more color
Success Stories
A friend prepared this for a potluck and said it vanished in minutes. Others shared they make it every Thanksgiving now. One cousin insisted the roasted apples tasted better than any dessert.
Freezer Meal Conversion
Roast squash and apples then cool completely. Store in single layers in freezer bags. Thaw and reheat gently in oven before tossing with fresh greens and nuts. Prepare the dressing fresh each time.
Save This salad balances both earthy and sweet bites. Enjoy it freshly tossed for optimal warmth texture and flavor.
Kitchen Q&A
- → What apples work best for roasting?
Firm varieties like Honeycrisp or Fuji hold shape and offer natural sweetness when roasted.
- → Can I substitute butternut squash?
Yes, try sweet potatoes or acorn squash for similar texture and flavor.
- → Should the squash be peeled before roasting?
Peeling ensures tender cubes and a pleasant texture for the salad.
- → Which greens pair well with this salad?
Arugula, spinach, or mixed field greens complement the roasted produce nicely.
- → What dressing suits this combination?
A tangy vinaigrette, such as apple cider or balsamic, enhances the roasted flavors.
- → Can nuts be added for crunch?
Toasted pecans or walnuts add texture and extra flavor to the salad.