Roasted Butternut Squash and Apple Salad

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Agnes Mocko (@givingyum)

A sweet and tangy fall salad featuring roasted butternut squash, apples, and a maple vinaigrette.

Roasted Butternut Squash and Apple Salad recipe
Prep Time
10min
Cook Time
20min
Total Time
30min

Ingredients

4 Servings
(1 serving = one bowl)

Salad

  • frozen butternut squash
    frozen butternut squash
    1 1/2cups
  • avocado oil
    avocado oil
    2tbsp
  • nutmeg
    nutmeg
    1/2tsp
  • cinnamon
    cinnamon
    1tsp
  • salt
    salt
  • mixed greens (arugula, spinach, or baby kale)
    mixed greens (arugula, spinach, or baby kale)
    4cups
  • apple (Honey Crisp), sliced
    apple (Honey Crisp), sliced
    1piece
  • dried cranberries
    dried cranberries
    2tbsp
  • toasted walnuts
    toasted walnuts
    2tbsp
  • pumpkin seeds
    pumpkin seeds
    2tbsp

Maple Vinaigrette

  • olive oil
    olive oil
    1/2cup
  • red wine vinegar
    red wine vinegar
    1/4cup
  • pure maple syrup
    pure maple syrup
    2tbsp
  • Dijon mustard
    Dijon mustard
    1tbsp
  • salt and pepper
    salt and pepper

How to make Roasted Butternut Squash and Apple Salad

Roasting the Squash

  1. Step 1

    Preheat the oven to 400°F (200°C).

  2. Step 2

    Toss the butternut squash with avocado oil, nutmeg, cinnamon, and salt.

  3. Step 3

    Roast for 20 minutes or until caramelized.

Assembling the Salad

  1. Step 1

    In a bowl, combine mixed greens, roasted squash, apple slices, cranberries, walnuts, and pumpkin seeds.

  2. Step 2

    Whisk together the vinaigrette ingredients.

  3. Step 3

    Drizzle the vinaigrette over the salad and toss gently.

Nutrition (per serving)

Calories

257.5kcal (12.88%)

Protein

4.5g (9%)

Carbs

25.8g (9.36%)

Sugars

9.5g (19%)

Healthy Fat

17.4g

Unhealthy Fat

2.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For extra crunch, add more pumpkin seeds or walnuts.

  2. Use fresh butternut squash if available for a more robust flavor.

FAQS

  1. How do I roast frozen butternut squash for a 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.

  2. Can I make a vegan version of the roasted butternut squash and apple 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.

  3. What are some good substitutions for ingredients in the roasted butternut squash and apple salad?

    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.

  4. How should I store leftover roasted butternut squash and apple salad?

    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.

  5. What dishes pair well with roasted butternut squash and apple salad?

    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.

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