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Roasted Butternut Squash and Apple Salad with Maple Cider Dressing

Celebrate the glorious flavors of autumn with this Roasted Butternut Squash and Apple Salad. Featuring warm caramelized roasted butternut squash, crisp thinly sliced Honeycrisp apples, creamy crumbled goat cheese, crunchy candied pecans, and dried cranberries tossed in a handcrafted maple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Butternut Squash:
  • 4 cups (about 1.5 lbs) butternut squash, peeled, seeded, and cut into 3/4-inch cubes uniform cubes for even caramelization
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup helps enhance roasting caramelization
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp ground cinnamon warm autumn touch
Autumn Salad Base & Toppings:
  • 6 cups baby spinach or mixed baby greens (kale, arugula) fresh and crisp
  • 1 large Honeycrisp or Pink Lady apple, thinly sliced crisp and tart-sweet
  • 4 oz (115g) fresh goat cheese (chèvre), crumbled or crumbled feta cheese
  • 1/2 cup (60g) pecans or walnuts, toasted or candied adds essential crunch
  • 1/3 cup (40g) dried tart cranberries ruby-red chewiness
Maple Cider Vinaigrette:
  • 1/3 cup (80ml) extra virgin olive oil robust, fruity oil
  • 3 tbsp (45ml) raw unfiltered apple cider vinegar
  • 2 tbsp (30ml) pure maple syrup Grade A amber
  • 1 tsp Dijon mustard emulsifier with tangy bite
  • 1 small shallot, finely minced (about 1 tbsp) subtle allium aroma
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper

Method
 

Step-by-Step Preparation & Assembly:
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for effortless cleanup.
  2. Toss the cubed butternut squash with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1/2 tsp salt, 1/4 tsp pepper, and cinnamon until evenly coated. Spread into a single layer with space between cubes so they roast rather than steam.
  3. Roast at 400°F (200°C) for 22 to 25 minutes, turning halfway through, until fork-tender with gorgeous caramelized, browned edges. Remove from the oven and let cool slightly for 5 minutes.
  4. While the squash roasts, prepare the vinaigrette: In a small glass jar or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and black pepper. Seal tightly and shake vigorously for 30 seconds until creamy and fully emulsified.
  5. In a large shallow wooden or ceramic salad bowl, arrange the fresh baby spinach and greens as the base. Top with thinly sliced Honeycrisp apples, dried cranberries, and toasted pecans.
  6. Scatter the warm roasted butternut squash cubes over the salad, then dollop creamy crumbled goat cheese across the top. Drizzle generously with the shaken maple cider vinaigrette, toss gently, and serve immediately!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 34gProtein: 7gFat: 24gSaturated Fat: 6gCholesterol: 15mgSodium: 410mgPotassium: 640mgFiber: 6gSugar: 22gVitamin A: 9400IUVitamin C: 38mgCalcium: 140mgIron: 2.6mg

Notes

• Pro Meal-Prep Tip: You can roast the butternut squash up to 3 days in advance and keep the vinaigrette in a sealed jar in the fridge for up to a week. Assemble greens, apples, cheese, and dressing right before serving for maximum crispness!

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