Roasted Butternut Squash and Apple Salad
Seeking a fresh twist on classic salad? Dive into the world of Roasted Butternut Squash and Apple Salad, where earthy flavors marry sweet undertones to create a symphony of taste. Not just an explosion of flavors, but a bowlful of health benefits await. Stick around as we embark on this culinary journey, layer by layer, capturing the essence of each ingredient. Ready to surprise your taste buds? Let's get to it.
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Nutritions
Nutrition Facts
Roasted Butternut Squash and Apple Salad
Amount per Serving
Calories
280
% Daily Value*
Fat
15
g
23
%
Sodium
10
mg
0
%
Carbohydrates
35
g
12
%
Fiber
8
g
33
%
Sugar
15
g
17
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Butternut Squash – 1 medium about 2 lbs or 900g peeled, seeded, and diced.
- Apples – 2 crisp and fresh (any variety works, though Honeycrisp and Granny Smith are stellar picks).
- Olive Oil – 3 tablespoons 45 ml for that nice roast.
- Fresh Spinach – 4 cups 120g or 4.2 oz because we love our greens.
- Dried Cranberries – ½ cup 60g or 2.1 oz for a sweet-tart kick.
- Walnuts – ½ cup 60g or 2.1 oz roughly chopped. A crunch never hurt anyone!
- For the dressing:
- Extra Virgin Olive Oil – ¼ cup 60 ml.
- Apple Cider Vinegar – 2 tablespoons 30 ml.
- Dijon Mustard – 1 tablespoon 15g or 0.5 oz.
- Maple Syrup – 2 tablespoons 30 ml for a subtle sweetness.
- Salt and Pepper – To taste.
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss your diced butternut squash with 2 tablespoons of olive oil. Season with salt and pepper.
- Spread them out on a baking sheet and roast for 25 minutes. Flip once during the process.
- While that’s happening, chop your apples into bite-sized pieces.
- Once your squash has roasted for 25 minutes, add apples to the tray, drizzle with the remaining olive oil, and roast for another 15 minutes.
- Now, the dressing! In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Adjust according to taste.
- In a large salad bowl, bring together the roasted squash, apples, fresh spinach, dried cranberries, and walnuts.
- Pour the dressing over it, toss well, and serve immediately!
Notes
Tips to Elevate Your Dish
1. To add more depth, sprinkle some feta cheese or vegan cheese if you’re all in for the vegan version.
2. Pepitas or pumpkin seeds can replace walnuts for a unique crunch.
3. If you have time, let the dressing sit for an hour before serving; this intensifies the flavors.
4. Prefer your apples raw? Skip the roasting for them and toss them in fresh!
Serving Suggestions
This Roasted Butternut Squash and Apple Salad pairs beautifully with a crisp white wine (for those who aren’t vegan) or a sparkling water garnished with a lemon wedge.
Consider serving with a slice of crusty bread or a grilled sandwich for a complete meal.
Sprinkle with pomegranate seeds for added color and flavor.
