I built a Butternut Squash Salad around roasted cubes, crisp apple and fennel with a tangy maple-mustard dressing and one clever swap that keeps it from being predictable.
I set out to flip the script on fall salads. What started as a small experiment turned into something that surprises me every time.
The roasted butternut squash plays off thin slices of apple so the flavors push and pull, you notice something new with each bite. Folks call it my favorite Butternut Squash Salad, and I started tucking it into menus when I needed a stronger seasonal note than the usual greens.
It’s not perfect, I overcook things sometimes and forget the little details, but somehow those flaws make it more interesting, not less.
Ingredients
- Butternut squash: Sweet, creamy, high in vitamin A and fiber; roasts to caramelized edges.
- Apple: Crisp, juicy, adds tart sweetness, good source of fiber and vitamin C, great crunch.
- Pecans: Crunchy, buttery nuts, provide healthy fats protein and texture, toasty aroma.
- Goat cheese: Tangy, creamy, adds rich salty flavor and a soft contrast, crumbles beautifully.
- Mixed greens: Peppery arugula and tender spinach bring vitamins minerals and freshness, lightness.
- Dried cranberries: Sweet tart burst, chewiness balances roasted squash, adds color and brightness.
- Dressing (olive oil maple syrup mustard): Makes a sweet tangy dressing that smoothy coats everything.
- Thyme (optional): Adds earthy herbal notes that lift the salad and aroma.
Ingredient Quantities
- 1 medium butternut squash (about 2 to 2 1/2 lb), peeled, seeded and cut into 3/4 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 to 6 cups mixed salad greens (baby arugula, baby spinach or spring mix)
- 1 large apple (Honeycrisp or Gala), cored and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup pecans, toasted and roughly chopped
- 1/3 cup dried cranberries or pomegranate seeds
- 4 ounces goat cheese or feta, crumbled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup or honey
- Optional: 1 teaspoon fresh lemon juice
- Optional: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
How to Make this
1. Preheat oven to 400F and line a baking sheet with parchment or lightly oil it. Cube the peeled, seeded butternut squash into 3/4 inch pieces.
2. In a bowl toss the squash with 2 tablespoons olive oil, 1 tablespoon pure maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so every piece is coated.
3. Spread squash in a single layer and roast 25 to 30 minutes, stirring or flipping once about halfway through, until edges are caramelized and pieces are fork tender. Let cool a few minutes.
4. While squash roasts, toast the 1/2 cup pecans in a dry skillet over medium heat 4 to 6 minutes, stirring often, until fragrant. Roughly chop and set aside.
5. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard and 1 teaspoon pure maple syrup or honey. If you like, add 1 teaspoon fresh lemon juice and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme. Season to taste with a pinch of salt and pepper.
6. Core and thinly slice the large apple and thinly slice 1/2 small red onion. Toss the apple with the optional lemon juice if you want to keep it from browning.
7. In a large bowl place 5 to 6 cups mixed salad greens. Add the warm or room temperature roasted squash, sliced apple, red onion, toasted pecans, and 1/3 cup dried cranberries or pomegranate seeds.
8. Crumble 4 ounces goat cheese or feta over the salad, drizzle most of the dressing and gently toss to combine. Taste and add more dressing, salt or pepper if needed.
9. Serve immediately (warm squash is lovely) or let chill briefly. Leftovers keep dressing and salad separate for best texture.
Equipment Needed
1. Oven and rimmed baking sheet, lined with parchment or lightly oiled
2. Chef’s knife (for peeling, seeding and cubing)
3. Cutting board
4. Vegetable peeler
5. One large mixing bowl and a small bowl for the dressing
6. Measuring spoons and a 1/3 cup measure
7. Dry skillet or frying pan (to toast pecans)
8. Whisk or a fork (to mix the dressing)
9. Salad servers or tongs for tossing and serving
FAQ
Fall Harvest Salad With Butternut Squash And Apple Recipe Substitutions and Variations
- Butternut squash: swap with sweet potatoes or kabocha squash; they roast the same and give a similar sweet, creamy texture.
- Apple: swap with pear (Bosc or Bartlett) or a crisp Asian pear, they hold up well and add the same juicy sweetness.
- Pecans: swap with toasted walnuts or sliced almonds, or use toasted pumpkin or sunflower seeds if you need a nut free crunch.
- Goat cheese: swap with feta, ricotta salata, or a firm vegan cashew cheese for a dairy free option — all give that salty tang.
Pro Tips
1) Roast squash with plenty of space between pieces so they brown instead of steaming. If theyre crowded youll get mushy bits, so use two pans or roast in batches if needed.
2) Toast the pecans right before serving and sprinkle a tiny pinch of salt on them while theyre warm. It makes them pop, really lifts the whole salad.
3) Toss apple slices in a little lemon juice to stop browning but dont soak them or theyll get limp. Slice thin so they mix well with the greens.
4) Hold back half the dressing and only add more after you taste. Warm squash soaks up dressing fast but too much will make the salad soggy, so dress conservatively and add more if needed.
Fall Harvest Salad With Butternut Squash And Apple Recipe
I built a Butternut Squash Salad around roasted cubes, crisp apple and fennel with a tangy maple-mustard dressing and one clever swap that keeps it from being predictable.
4
servings
546
kcal
Equipment: 1. Oven and rimmed baking sheet, lined with parchment or lightly oiled
2. Chef’s knife (for peeling, seeding and cubing)
3. Cutting board
4. Vegetable peeler
5. One large mixing bowl and a small bowl for the dressing
6. Measuring spoons and a 1/3 cup measure
7. Dry skillet or frying pan (to toast pecans)
8. Whisk or a fork (to mix the dressing)
9. Salad servers or tongs for tossing and serving
Ingredients
1 medium butternut squash (about 2 to 2 1/2 lb), peeled, seeded and cut into 3/4 inch cubes
2 tablespoons olive oil
1 tablespoon pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 to 6 cups mixed salad greens (baby arugula, baby spinach or spring mix)
1 large apple (Honeycrisp or Gala), cored and thinly sliced
1/2 small red onion, thinly sliced
1/2 cup pecans, toasted and roughly chopped
1/3 cup dried cranberries or pomegranate seeds
4 ounces goat cheese or feta, crumbled
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup or honey
Optional: 1 teaspoon fresh lemon juice
Optional: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Directions
- Preheat oven to 400F and line a baking sheet with parchment or lightly oil it. Cube the peeled, seeded butternut squash into 3/4 inch pieces.
- In a bowl toss the squash with 2 tablespoons olive oil, 1 tablespoon pure maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so every piece is coated.
- Spread squash in a single layer and roast 25 to 30 minutes, stirring or flipping once about halfway through, until edges are caramelized and pieces are fork tender. Let cool a few minutes.
- While squash roasts, toast the 1/2 cup pecans in a dry skillet over medium heat 4 to 6 minutes, stirring often, until fragrant. Roughly chop and set aside.
- Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard and 1 teaspoon pure maple syrup or honey. If you like, add 1 teaspoon fresh lemon juice and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme. Season to taste with a pinch of salt and pepper.
- Core and thinly slice the large apple and thinly slice 1/2 small red onion. Toss the apple with the optional lemon juice if you want to keep it from browning.
- In a large bowl place 5 to 6 cups mixed salad greens. Add the warm or room temperature roasted squash, sliced apple, red onion, toasted pecans, and 1/3 cup dried cranberries or pomegranate seeds.
- Crumble 4 ounces goat cheese or feta over the salad, drizzle most of the dressing and gently toss to combine. Taste and add more dressing, salt or pepper if needed.
- Serve immediately (warm squash is lovely) or let chill briefly. Leftovers keep dressing and salad separate for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 330g
- Total number of serves: 4
- Calories: 546kcal
- Fat: 37.3g
- Saturated Fat: 7.6g
- Trans Fat: 0g
- Polyunsaturated: 4.6g
- Monounsaturated: 16g
- Cholesterol: 21mg
- Sodium: 400mg
- Potassium: 1057mg
- Carbohydrates: 50g
- Fiber: 9.5g
- Sugar: 25g
- Protein: 8.5g
- Vitamin A: 3750IU
- Vitamin C: 62mg
- Calcium: 85mg
- Iron: 2.6mg
