This is the perfect fall salad that utilizes two seasonal ingredients – apples and butternut squash! The sweet and tangy apple cider vinaigrette balances out the rich flavors of the roasted squash and almonds.
This Recipe Can Be Made:
- Gluten Free
- Dairy Free
- Corn Free
- Peanut Free
- Soy Free
- Vegetarian
- Vegan
Why I Love This Recipe:
- Quick + Easy
- Simple Ingredients
- Uses Seasonal Ingredients
- Perfect Fall Salad
Roasted Butternut Squash Salad w/ Apple Cider Vinaigrette
This is the perfect fall salad that utilizes two seasonal ingredients – apples and butternut squash! The sweet and tangy apple cider vinaigrette balances out the rich flavors of the roasted squash and almonds.
Ingredients
- 1-½ lb butternut squash (peeled and sliced)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup (sub brown sugar)
- sea salt and ground black pepper
- ½ apple (thinly sliced)
- 4-6 ounces salad greens
- ½ cup sliced almonds (toasted)
- ¾ cup Parmesan (freshly grated )
Apple Cider Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1-2 tablespoons brown sugar (sub maple syrup or honey)
- ½ teaspoon Dijon mustard
- 1 clove garlic (minced)
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Drizzle with olive oil, maple syrup, ½ teaspoon salt and ¼ teaspoon pepper and toss to coat evenly. Roast the squash for 10-15 minutes, turning once halfway through until tender.
- While the squash is roasting, combine all of the vinaigrette ingredients in small jar and shake vigorously to combine. Alternatively, whisk ingredients in a small bowl and transfer to a lidded jar to store.
- To serve, add the salad greens to a large mixing bowl and pour over dressing (add just enough dressing to lightly coat the greens). Toss the greens in the dressing until evenly combined. Top the salad with the roasted squash, apples, almonds, and parmesan. Taste and freshly cracked pepper (if desired). Enjoy immediately!
Notes
Prepare ahead of time: Prepare the squash and vinaigrette as directed. Keep all of the salad ingredients separated until you are ready to serve. Then dress the greens and add toppings as directed.