I tucked a single pantry ingredient into the dressing of my Butternut Squash Salad that quietly rewrites the whole recipe and invites a second look.
I keep coming back to this Fall Harvest Salad with Butternut Squash and Apple because it somehow balances bright and savory in a way that makes you pause. The cubes of butternut squash are sweet but not cloying, the thin apple slices add a pop of tartness, the mix keeps you curious about the next bite.
I wrote this as a riff for my collection of Harvest Salad Recipes, and honestly it reads like an Autumn Salad that refuses to stay background. There are little surprises in each forkful that make it feel special, and for me thats the point of a seasonal dish.
Ingredients
- Butternut squash: Sweet, starchy, beta carotene rich, adds roasted warmth and fiber to the salad.
- Apple: Crisp, juicy apple gives sweet tart bite plus vitamin C and dietary fiber.
- Mixed salad greens: Peppery arugula or spinach bring leafy minerals, vitamin K and fresh contrast.
- Pecans or walnuts: Toasted nuts add crunch, healthy fats and protein, a nutty toasty note.
- Goat cheese or feta: Creamy tang from goat cheese, adds saltiness and soft protein richness.
- Dried cranberries: Chewy cranberries lend sweet tart bursts, more sugar so use sparingly.
- Maple syrup: Pure maple gives warm natural sweetness, pairs great with roasted squash.
- Apple cider vinegar: Tangy cider vinegar brightens flavors and balances sweetness with acidic zip.
Ingredient Quantities
- 5 cups mixed salad greens (baby spinach, arugula or spring mix)
- 1 small butternut squash about 1 to 1.5 pounds peeled seeded and cut into 1 inch cubes
- 1 large apple (Honeycrisp or Gala) cored and thinly sliced
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted pecans or walnuts roughly chopped
- 1/3 cup dried cranberries
- 4 oz goat cheese or feta crumbled about 1/2 cup
- 5 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
How to Make this
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly oil it.
2. Toss butternut squash cubes with 2 tablespoons extra virgin olive oil, 1 tablespoon maple syrup, salt and pepper. Spread in a single layer on the pan and roast 20 to 25 minutes until tender and edges are caramelized, turning once about halfway through. Tip: dont overcrowd the pan or they will steam instead of browning.
3. While the squash roasts, toast the pecans or walnuts in a dry skillet over medium heat, stirring often 3 to 5 minutes until fragrant. Roughly chop and set aside.
4. Whisk together the remaining 3 tablespoons olive oil, remaining 1 tablespoon maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and several grinds of black pepper. Taste and adjust.
5. Thinly slice the apple and the red onion. Quick hack: slice the apple just before assembling to avoid browning, or toss the slices very lightly in a spoonful of the dressing to keep them bright.
6. If you want a milder onion flavor, soak the slices in cold water for 5 minutes then drain well.
7. Put the mixed salad greens in a large bowl and drizzle about half the dressing over them, toss gently to coat. Dont overdress the greens.
8. Add warm roasted squash, apple slices, red onion, toasted nuts, dried cranberries and crumble the goat cheese or feta over the top.
9. Drizzle more dressing if needed, season with extra salt and pepper to taste, toss lightly and serve immediately.
Equipment Needed
1. Oven and baking sheet (line with parchment or lightly oil)
2. Parchment paper or silicone baking mat
3. Large mixing bowl for the greens
4. Small bowl or jar for the dressing, you can whisk or shake it, its fine either way
5. Measuring spoons and measuring cups (tbsp, tsp, 1/3 cup)
6. Sharp chef’s knife
7. Cutting board
8. Dry skillet for toasting nuts
9. Salad tongs or serving spoons
FAQ
Fall Harvest Salad With Butternut Squash And Apple Recipe Substitutions and Variations
- Butternut squash (1 inch cubes): swap with sweet potato or kabocha squash, roast the same temp/time, similar sweetness and texture so the salad still feels hearty.
- Apple (Honeycrisp or Gala): replace with pear (Bosc or Bartlett) or crisp Asian pear, they hold up well and give the same juicy crunch.
- Toasted pecans or walnuts: use roasted sliced almonds or pepitas (pumpkin seeds) for a different crunch or if you need a nut-free option.
- Goat cheese or feta: try ricotta salata, shaved aged cheddar, or a dairy-free vegan crumbly cheese, depending on whether you want salty tang or a creamier bite.
Pro Tips
1) Don’t crowd the squash on the pan. Give each cube some space so they brown instead of steam, and if you want extra caramelization use a metal sheet instead of glass, it heats up faster.
2) Add the warm squash to the greens right before serving so the leaves just wilt a little, it makes the salad feel cozy, but if you like everything crisp let the squash cool first.
3) Slice the apple last minute or toss the slices in a spoonful of the dressing or a little lemon juice so they stay bright, and if the red onion is too strong soak it briefly in cold water then dry it well so it doesnt water down the salad.
4) Toast the nuts until fragrant and keep a few whole for garnish, and make the dressing ahead so the flavors meld — always taste and tweak the sweet acid balance, add a pinch more salt to make the maple and vinegar pop.
Fall Harvest Salad With Butternut Squash And Apple Recipe
I tucked a single pantry ingredient into the dressing of my Butternut Squash Salad that quietly rewrites the whole recipe and invites a second look.
4
servings
471
kcal
Equipment: 1. Oven and baking sheet (line with parchment or lightly oil)
2. Parchment paper or silicone baking mat
3. Large mixing bowl for the greens
4. Small bowl or jar for the dressing, you can whisk or shake it, its fine either way
5. Measuring spoons and measuring cups (tbsp, tsp, 1/3 cup)
6. Sharp chef’s knife
7. Cutting board
8. Dry skillet for toasting nuts
9. Salad tongs or serving spoons
Ingredients
5 cups mixed salad greens (baby spinach, arugula or spring mix)
1 small butternut squash about 1 to 1.5 pounds peeled seeded and cut into 1 inch cubes
1 large apple (Honeycrisp or Gala) cored and thinly sliced
1/4 cup thinly sliced red onion
1/2 cup toasted pecans or walnuts roughly chopped
1/3 cup dried cranberries
4 oz goat cheese or feta crumbled about 1/2 cup
5 tbsp extra virgin olive oil
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
Directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly oil it.
- Toss butternut squash cubes with 2 tablespoons extra virgin olive oil, 1 tablespoon maple syrup, salt and pepper. Spread in a single layer on the pan and roast 20 to 25 minutes until tender and edges are caramelized, turning once about halfway through. Tip: dont overcrowd the pan or they will steam instead of browning.
- While the squash roasts, toast the pecans or walnuts in a dry skillet over medium heat, stirring often 3 to 5 minutes until fragrant. Roughly chop and set aside.
- Whisk together the remaining 3 tablespoons olive oil, remaining 1 tablespoon maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and several grinds of black pepper. Taste and adjust.
- Thinly slice the apple and the red onion. Quick hack: slice the apple just before assembling to avoid browning, or toss the slices very lightly in a spoonful of the dressing to keep them bright.
- If you want a milder onion flavor, soak the slices in cold water for 5 minutes then drain well.
- Put the mixed salad greens in a large bowl and drizzle about half the dressing over them, toss gently to coat. Dont overdress the greens.
- Add warm roasted squash, apple slices, red onion, toasted nuts, dried cranberries and crumble the goat cheese or feta over the top.
- Drizzle more dressing if needed, season with extra salt and pepper to taste, toss lightly and serve immediately.
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: 323g
- Total number of serves: 4
- Calories: 471kcal
- Fat: 34.5g
- Saturated Fat: 6.3g
- Trans Fat: 0.1g
- Polyunsaturated: 6.3g
- Monounsaturated: 17.3g
- Cholesterol: 34mg
- Sodium: 125mg
- Potassium: 715mg
- Carbohydrates: 41.3g
- Fiber: 14.8g
- Sugar: 22g
- Protein: 11.8g
- Vitamin A: 20000IU
- Vitamin C: 39mg
- Calcium: 109mg
- Iron: 1.5mg
