1. Can I make this Salad with Butternut Squash and Apple ahead of time?

Yes, you can prepare the salad ingredients ahead of time. Roasted butternut squash can be stored in an airtight container in the fridge for up to 3 days. However, for the best texture, it’s recommended to toss the salad with the dressing just before serving. If you plan to make it ahead, keep the dressing separate to avoid wilting the greens.

2. What type of apples should I use for this Salad with Butternut Squash and Apple?

For the best results, use crisp and slightly tart apples like Honeycrisp, Granny Smith, or Fuji. These varieties add a refreshing contrast to the sweetness of the roasted butternut squash. Choose apples that are firm and juicy for a delightful crunch in every bite.

3. Can I add protein to this Salad with Butternut Squash and Apple?

Absolutely! This Salad with Butternut Squash and Apple is perfect for adding protein. You can top it with grilled chicken, turkey, or even roasted chickpeas for a vegan option. Additionally, adding a hard-boiled egg or tofu can further enhance its nutritional value.

Fall Harvest Salad with Butternut Squash and Apple

Description

This Fall Harvest Salad with Butternut Squash and Apple is a perfect blend of sweetness, crunch, and tang. Roasted butternut squash, crisp apples, fresh greens, and walnuts come together for a nutritious and delicious salad that is ideal for fall gatherings or as a healthy meal.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
2 apples (Honeycrisp or Granny Smith), sliced
4 cups mixed greens (arugula or spinach)
1/2 cup pomegranate seeds
1/2 cup toasted walnuts
1/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste

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Instructions

Preheat your oven to 400°F (200°C).
Peel, seed, and cube the butternut squash into bite-sized pieces.
Toss the squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet.
Roast the squash for 25-30 minutes, or until tender and golden brown, turning halfway through.
While the squash roasts, prepare your salad base by washing and drying the mixed greens.
Slice the apples into thin wedges or cubes, and set them aside.
Once the squash is done, remove it from the oven and let it cool slightly.
In a large salad bowl, combine the greens, roasted butternut squash, apple slices, pomegranate seeds, and toasted walnuts.
Drizzle with a dressing made from maple syrup, balsamic vinegar, olive oil, salt, and pepper. Toss gently to combine.
Top with crumbled feta cheese and serve immediately.

Notes

Roast the squash until lightly caramelized for the best flavor.
If preparing ahead, store the dressing separately to avoid wilting the greens.
Try adding a sprinkle of cinnamon or nutmeg to the squash before roasting for extra flavor.
This salad can be made vegan by substituting feta with avocado or vegan cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 16g
Sodium: 180mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g
Cholesterol: 10mg