Roasted Butternut Squash and Apple Salad
A sweet and tangy fall salad featuring roasted butternut squash, apples, and a maple vinaigrette.
Ingredients
Salad
- 1 1/2cupsfrozen butternut squash
- 2tbspavocado oil
- 1/2tspnutmeg
- 1tspcinnamon
- salt
- 4cupsmixed greens (arugula, spinach, or baby kale)
- 1pieceapple (Honey Crisp), sliced
- 2tbspdried cranberries
- 2tbsptoasted walnuts
- 2tbsppumpkin seeds
Maple Vinaigrette
- 1/2cupolive oil
- 1/4cupred wine vinegar
- 2tbsppure maple syrup
- 1tbspDijon 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.
Tips & Tricks
For extra crunch, add more pumpkin seeds or walnuts.
Use fresh butternut squash if available for a more robust flavor.
FAQS
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.
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.
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.
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.
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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North Terrace, Adelaide, South Australia, 5000
Australia