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Cozy Roasted Butternut Squash and Apple Fall Salad

cozy roasted butternut squash and apple fall salad - featured image
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A warm and hearty fall salad featuring roasted butternut squash and apples, peppery arugula, candied pecans, and a tangy maple-Dijon dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 4 cups)
  • 2 medium apples (Honeycrisp, Fuji, or Gala), cored and cut into ¾-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon (optional)
  • ½ cup pecan halves
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 5 ounces baby arugula
  • ¼ cup dried cranberries (optional)
  • ¼ cup crumbled goat cheese or feta (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ¾-inch cubes. Core apples and cut into similar-sized cubes.
  3. In a large bowl, toss squash and apple cubes with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and optional cinnamon. Spread in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until squash is tender and apples are golden at the edges.
  5. While roasting, make candied pecans: Heat a small skillet over medium heat. Add pecan halves and toast for 2-3 minutes, stirring frequently. Drizzle in 1 tablespoon maple syrup, add ¼ teaspoon cinnamon and a pinch of salt. Stir constantly for 1-2 minutes until syrup coats nuts and starts to bubble. Immediately transfer to a plate to cool.
  6. Prepare dressing: In a mason jar or small bowl, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper. Shake or whisk until emulsified.
  7. Let roasted squash and apples cool for about 5 minutes.
  8. In a large salad bowl, add baby arugula. Drizzle about half the dressing over greens and toss gently to coat.
  9. Top with warm roasted squash and apples, candied pecans, dried cranberries (if using), and crumbled goat cheese. Drizzle remaining dressing over the top.
  10. Serve immediately while roasted elements are still warm.

Notes

Let roasted squash and apples cool for 5 minutes before adding to salad to prevent wilting the arugula. Don’t toss warm squash with greens too vigorously. Double the dressing for leftovers. Candied pecans can be made up to a week in advance. For dairy-free, omit cheese or use plant-based feta. For nut-free, use pumpkin seeds or sunflower seeds instead of pecans.

Nutrition

Keywords: fall salad, roasted butternut squash, apple salad, arugula salad, maple dijon dressing, candied pecans, autumn salad, vegetarian, gluten-free

Find it online: https://jollyfork.com/cozy-roasted-butternut-squash-and-apple-fall-salad/