A vibrant and flavorful salad featuring sweet roasted butternut squash and apples, crunchy toasted pecans, and a tangy maple vinaigrette. Perfect for fall meals or as a hearty side dish.
This Roasted Butternut Squash and Apple Salad combines the natural sweetness of roasted butternut squash and crisp apples with toasted pecans for crunch, all tossed in a zesty maple vinaigrette. The warm roasted vegetables balance beautifully with the fresh salad greens, making an ideal dish for autumn gatherings or a wholesome lunch.
Prep: 20 min · Cook: 30 min · Rest / additional: 10 min · Total: 60 min
Cuisine: American · Course: Salad
- butternut squash 1 pound — peeled and cubed
- apple 1 medium — cored and diced (choose a crisp variety like Honeycrisp)
- pecans 0.5 cup — toasted
- mixed salad greens 4 cups — washed and dried
- olive oil 2 tablespoons — divided
- maple syrup 1 tablespoon
- apple cider vinegar 1 tablespoon
- Dijon mustard 1 teaspoon
- salt 0.5 teaspoon — divided
- black pepper 0.25 teaspoon — divided
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Preheat the oven to 400°F (200°C).
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In a bowl, toss the peeled and cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread evenly on a baking sheet.
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Place the baking sheet in the oven and roast the squash for 20 minutes.
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After 20 minutes, add the diced apple pieces to the baking sheet and toss gently with the squash, then roast for an additional 10 minutes or until the squash is tender and lightly caramelized. Remove from oven and let cool slightly for 10 minutes.
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Meanwhile, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
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In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, remaining 1 tablespoon olive oil, remaining salt, and pepper until the dressing is emulsified.
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In a large salad bowl, combine the mixed greens, roasted squash and apples, and toasted pecans.
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Drizzle the maple vinaigrette over the salad and toss gently to coat evenly.
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Serve immediately or chill the roasted squash and apples separately and assemble just before serving for best texture.
Tips and substitutions
- Use a firm apple variety to prevent mushiness when roasted.
- Toast pecans carefully to avoid burning and achieve a deeper flavor.
- This salad pairs well with grilled chicken or as a vegetarian main dish with added protein like chickpeas.
Storage and reheating
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the roasted squash and apples gently in a microwave or oven before tossing with fresh greens and dressing. The toasted pecans are best added just before serving to maintain crunch.
Frequently asked questions
Can I prepare the roasted squash and apples in advance?
Yes, you can roast the squash and apples a day ahead and store them in an airtight container in the fridge. Reheat gently before tossing with fresh greens and dressing.
What type of apple is best for this salad?
Use a crisp apple variety like Honeycrisp, Granny Smith, or Fuji, which hold their texture well when roasted and add a balanced sweetness.
Can I substitute pecans with another nut?
Yes, walnuts or almonds make good substitutes and can be toasted similarly for added crunch and flavor.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
