Roasted Butternut Squash and Apple Salad

Name: Roasted Butternut Squash and Apple Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 cups frozen butternut squash; 2 tbsp avocado oil; 0.5 tsp nutmeg; 1 tsp cinnamon; salt; 4 cups mixed greens (arugula, spinach, or baby kale); 1 piece apple (Honey Crisp), sliced; 2 tbsp dried cranberries; 2 tbsp toasted walnuts; 2 tbsp pumpkin seeds; 0.5 cup olive oil; 0.25 cup red wine vinegar; 2 tbsp pure maple syrup; 1 tbsp Dijon mustard; salt and pepper

Agnes Mocko (@givingyum)

American Side Salad Vegetarian Gluten-Free Nut-Free

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

Prep Time

10min

Cook Time

20min

Total Time

30min

Roasted Butternut Squash and Apple Salad recipe

Ingredients

4 Servings

(1 serving = one bowl)

Salad

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

Maple Vinaigrette

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

How to make Roasted Butternut Squash and Apple Salad

Roasting the Squash

Preheat the oven to 400°F (200°C).
Toss the butternut squash with avocado oil, nutmeg, cinnamon, and salt.
Roast for 20 minutes or until caramelized.

Assembling the Salad

In a bowl, combine mixed greens, roasted squash, apple slices, cranberries, walnuts, and pumpkin seeds.
Whisk together the vinaigrette ingredients.
Drizzle the vinaigrette over the salad and toss gently.