Roasted Butternut Squash and Apple Salad

To roast frozen butternut squash for your salad, preheat your oven to 400°F (200°C). Toss the frozen squash with avocado oil, nutmeg, cinnamon, and a pinch of salt. Spread it out on a baking sheet and roast for about 20 minutes or until it becomes caramelized and tender. This will enhance the flavor and texture of the squash in your salad.

Yes, you can easily make a vegan version of this salad! Simply omit the honey or use a vegan-friendly maple syrup for the vinaigrette. The rest of the ingredients, including the roasted butternut squash, mixed greens, and apples, are naturally vegan, making this salad a great option for plant-based diets.

If you don't have butternut squash, you can substitute it with sweet potatoes or acorn squash. For the apples, any sweet variety like Fuji or Gala will work well. You can also swap out the walnuts for pecans or almonds, and if you don't have dried cranberries, raisins or dried cherries can be used instead.

To store leftover roasted butternut squash and apple salad, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. However, it's best to keep the vinaigrette separate until you're ready to eat to prevent the greens from wilting.

This roasted butternut squash and apple salad pairs beautifully with grilled chicken or turkey for a hearty meal. It also complements roasted pork or a warm grain bowl. For a vegetarian option, serve it alongside quinoa or farro for a nutritious and filling dinner.