I paired roasted butternut squash, crisp apple, tangy goat cheese, and toasted pecans in an Autumn Salad that hides a clever pantry trick you won’t expect.

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I never imagined a salad could make me do a double take until I tasted one with butternut squash and apple. This Fall Harvest Salad with Butternut Squash and Apple surprises you, it isnt just sweet or simple, it’s a little wild in a good way and keeps you guessing until the last bite.

After trying a ton of Harvest Salad Recipes I kept circling back to this flavor combo, and it changed how I think about Autumn Salad Recipes for dinner lately. I’m not saying it’s perfect, but it will make you rethink what a salad can be.

Ingredients

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Butternut squash: packed with vitamin A and fiber, sweet and buttery when roasted.
Apples: crisp, high in fiber and vitamin C, add bright sweet tartness to salad.
Mixed greens: low calorie, full of folate and vitamin K, give fresh peppery bite.
Toasted pecans: rich in healthy fats and protein, add crunchy nutty depth and warmth.
Dried cranberries: sweet chewy burst, mostly simple carbs so watch added sugars.
Goat cheese: tangy creamy, supplies protein and calcium, balances sweetness with savory notes.
Maple vinaigrette: maple adds natural sweet, vinegar adds bright acidity, oil gives richness.

Ingredient Quantities

1 medium butternut squash about 2 to 3 lb peeled seeded and cut into 1 inch cubes

2 tablespoons olive oil

1 tablespoon pure maple syrup

Salt and freshly ground black pepper

6 cups mixed salad greens (baby spinach arugula or spring mix)

2 medium apples Honeycrisp or Fuji cored and thinly sliced

1/2 small red onion thinly sliced

1/2 cup toasted pecans roughly chopped

1/3 cup dried cranberries

1/2 cup crumbled goat cheese or feta

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon maple syrup or honey

How to Make this

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1. Preheat oven to 425F (220C). Peel, seed and cut 1 medium butternut squash into about 1 inch cubes so they roast evenly.

2. In a bowl toss the squash with 2 tablespoons olive oil, 1 tablespoon pure maple syrup, and a good pinch of salt and freshly ground black pepper. Make sure every cube is coated.

3. Spread squash in a single layer on a rimmed baking sheet lined with parchment; don’t overcrowd or they will steam not roast. Roast 25 to 30 minutes, flipping once halfway, until edges are caramelized and tender.

4. While squash roasts toast 1/2 cup pecans in a dry skillet over medium heat, shaking or stirring frequently, about 3 to 5 minutes, until fragrant. Roughly chop and set aside.

5. Make the dressing: in a small jar or bowl whisk 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup or honey, and salt and pepper to taste. Shake or whisk until emulsified.

6. Prepare the salad base: in a large bowl combine 6 cups mixed salad greens, 2 medium apples (Honeycrisp or Fuji) cored and thinly sliced, and 1/2 small red onion thinly sliced.

7. Add 1/3 cup dried cranberries and the toasted pecans to the greens, saving the crumbled cheese for last.

8. As soon as the squash is done and still warm, add it to the salad bowl. The warmth will lightly wilt the greens and bring out the flavors.

9. Drizzle the dressing over the salad, sprinkle 1/2 cup crumbled goat cheese or feta on top, toss gently to combine, taste and adjust salt or pepper if needed. Serve immediately so the apples stay crisp.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper (roasts evenly and clean up is easy, dont overcrowd)
2. Sharp chef knife and vegetable peeler (for peeling, seeding and cutting the squash plus slicing apples)
3. Sturdy cutting board (give yourself lots of space so you dont nick the counter)
4. Large mixing bowl for the salad (and for tossing warm squash into the greens)
5. Small jar with lid or small bowl plus a whisk or fork for the dressing (shake or whisk till emulsified)
6. Dry skillet for toasting pecans (shake or stir often so they dont burn)
7. Measuring cups and measuring spoons (for oils, vinegar, maple syrup and salt)
8. Spatula or tongs for flipping the squash and moving it to the salad bowl
9. Oven mitts and a timer (safety and keeping track of the 25 to 30 minute roast)

FAQ

Q: Can I make the roasted butternut squash ahead of time? A: Yes, roast the squash, cool it, then store in an airtight container in the fridge for up to 3 to 4 days. Reheat briefly in a 350 F oven for 8 to 10 minutes or microwave for 1 to 2 minutes before adding to the salad so it isnt cold and the greens dont wilt.

Q: How do I stop the apple slices from turning brown? A: Toss the slices in a little lemon juice or the dressing right after slicing. Even a teaspoon of lemon or apple cider vinegar tossed with the apples will slow browning and keep them looking fresh.

Q: Any quick tips for toasting pecans and keeping them crunchy? A: Toast pecans in a dry skillet over medium heat for 4 to 6 minutes, shaking the pan often so they dont burn. Let them cool fully before chopping or storing, that keeps them crisp.

Q: Can I make this vegan or swap the goat cheese? A: Sure, skip the goat cheese and use toasted pumpkin seeds or roasted chickpeas for extra protein and crunch. If you want a cheese taste try a vegan feta or crumbled firm tofu with a splash of lemon.

Q: The dressing separated in the fridge, is it still ok? A: Yes, the oil and vinegar separate when chilled. Just shake or whisk the dressing well before using. Store dressing in a sealed jar up to a week, but taste it first, sometimes maple flavors mellow with time.

Q: Any good swaps if I dont have maple syrup or pecans? A: Use honey if youre not strictly vegan or a different tree nut like walnuts, theyre great here. For maple flavor substitute equal honey or a mix of honey and a tiny pinch of cinnamon for warmth.

Fall Harvest Salad With Butternut Squash And Apple Recipe Substitutions and Variations

Butternut squash: swap with roasted sweet potatoes, kabocha squash, or thick-cut carrots, roast the same way till tender.
Apples: use pears (Bosc or Bartlett), crisp Asian pears, or even thinly sliced firm peaches when in season, they add similar sweetness and crunch.
Toasted pecans: sub with toasted walnuts, sliced almonds, or pepitas for a different crunch and nuttiness.
Goat cheese or feta: try crumbled ricotta salata, shaved manchego, or blue cheese for a bolder, saltier tang.

Pro Tips

– Toast the pecans low and watch them the last minute, they go from golden to burnt in seconds. Toss them with a tiny pinch of salt or a spoon of butter right at the end for extra depth, and save a few halves whole for a nicer crunch and look.

– Keep the apple slices snappy by tossing them in a little acid as soon as you cut them, like a splash of lemon or a teaspoon of the salad dressing, do it lightly or they’ll start to taste sour. Slice just before serving if you can, that helps keep the texture.

– Make the dressing ahead and shake it in a jar, it gets more blended and the flavors marry better, but don’t overdress the salad or the greens get soggy. Taste and tweak with a pinch of salt, a drizzle more oil or a squeeze of vinegar until it feels right.

– For stronger caramel flavor try a very short broil at the end or a sprinkle of smoked paprika or cayenne for contrast, just watch it the whole time because it browns fast. Also a hot, roomy sheet pan gives better browning than a crowded one, so give the squash some space.

Fall Harvest Salad With Butternut Squash And Apple Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I paired roasted butternut squash, crisp apple, tangy goat cheese, and toasted pecans in an Autumn Salad that hides a clever pantry trick you won't expect.

Servings

servings

Calories

516

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper (roasts evenly and clean up is easy, dont overcrowd)
2. Sharp chef knife and vegetable peeler (for peeling, seeding and cutting the squash plus slicing apples)
3. Sturdy cutting board (give yourself lots of space so you dont nick the counter)
4. Large mixing bowl for the salad (and for tossing warm squash into the greens)
5. Small jar with lid or small bowl plus a whisk or fork for the dressing (shake or whisk till emulsified)
6. Dry skillet for toasting pecans (shake or stir often so they dont burn)
7. Measuring cups and measuring spoons (for oils, vinegar, maple syrup and salt)
8. Spatula or tongs for flipping the squash and moving it to the salad bowl
9. Oven mitts and a timer (safety and keeping track of the 25 to 30 minute roast)

Ingredients

1 medium butternut squash about 2 to 3 lb peeled seeded and cut into 1 inch cubes
2 tablespoons olive oil
1 tablespoon pure maple syrup
Salt and freshly ground black pepper
6 cups mixed salad greens (baby spinach arugula or spring mix)
2 medium apples Honeycrisp or Fuji cored and thinly sliced
1/2 small red onion thinly sliced
1/2 cup toasted pecans roughly chopped
1/3 cup dried cranberries
1/2 cup crumbled goat cheese or feta
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup or honey

Directions

Preheat oven to 425F (220C). Peel, seed and cut 1 medium butternut squash into about 1 inch cubes so they roast evenly.
In a bowl toss the squash with 2 tablespoons olive oil, 1 tablespoon pure maple syrup, and a good pinch of salt and freshly ground black pepper. Make sure every cube is coated.
Spread squash in a single layer on a rimmed baking sheet lined with parchment; don’t overcrowd or they will steam not roast. Roast 25 to 30 minutes, flipping once halfway, until edges are caramelized and tender.
While squash roasts toast 1/2 cup pecans in a dry skillet over medium heat, shaking or stirring frequently, about 3 to 5 minutes, until fragrant. Roughly chop and set aside.
Make the dressing: in a small jar or bowl whisk 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup or honey, and salt and pepper to taste. Shake or whisk until emulsified.
Prepare the salad base: in a large bowl combine 6 cups mixed salad greens, 2 medium apples (Honeycrisp or Fuji) cored and thinly sliced, and 1/2 small red onion thinly sliced.
Add 1/3 cup dried cranberries and the toasted pecans to the greens, saving the crumbled cheese for last.
As soon as the squash is done and still warm, add it to the salad bowl. The warmth will lightly wilt the greens and bring out the flavors.
Drizzle the dressing over the salad, sprinkle 1/2 cup crumbled goat cheese or feta on top, toss gently to combine, taste and adjust salt or pepper if needed. Serve immediately so the apples stay crisp.

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.