Butternut Squash Apple Salad

As the seasons change so do the salads I made. With fall comes squash, apples, cranberries, pears, beets, toasted nuts, and so many delicious fall flavored salads. Many of those appearing in this Butternut Squash Apple Salad. A bed of tender spinach with a 3 ingredient quick and easy apple cider vinaigrette, topped with sweet and spicy roasted butternut squash, crisp fresh apples, red onion, dried cranberries, and maple roasted walnuts (or pecans). So many textures and flavors to keep your taste buds on their toes! I said it too many times to count this summer that salads are not boring and here is yet another salad to prove it. Weather you enjoy it for a lunch or dinner it is sure to my your mouth and tummy happy. Also great as a side dish to accompany a fall soup or protein of choice, or as a colorful crowd pleasing salad at your next get together. This is already on my list for top contenders to make for Thanksgiving as it’s delicious, healthy, colorful, fresh, and is something even those with dietary restrictions can have.

Fall boots, cozy sweaters, warm cups of tea, and a flavorful salad with colors that match the changing leaves outside!

Butternut Squash Apple Salad
Makes 4 main dish servings, or 8 side dish servings
1 1/2lb butternut squash, peeled and cut into 3/4″ cubes
2 tsp extra virgin olive oil
1/8-1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/2-1 tsp sea salt or pink Himalayan salt
10oz baby spinach (used Earthbound Farms Organic Baby Spinach)
1/4 red onion, thinly sliced
2 apples, cored and cut into chunks (used State Fair Apples)
1/4-1/3c dried cranberries
1/2c walnuts or pecans halves
1 TBSP butter, optional for maple roasted nuts
1 TBSP pure maple syrup, optional for maple roasted nuts
sea salt and fresh ground pepper, to taste

Dressing
1 TBSP extra virgin olive oil
1 TBSP apple juice or apple cider
1 TBSP apple cider vinegar

Preheat oven to 400F. Toss butternut squash cubes with oil to coat. Mix together cayenne pepper, cinnamon, and salt and sprinkle over and toss with squash. Roast squash for 20-25 minutes until tender. While the squash is roasting heat a pan over medium heat to toast walnuts or pecans. Toast nuts for 1-2 minutes. Add in butter and maple syrup, remove from heat, and carefully swirl around to coat. Set nuts aside to cool. Remove squash from oven and let cool while preparing salads. In a jar with a tight fitting lid shake together oil, juice, and vinegar to make the salad dressing. In a large bowl toss spinach and chopped apples with just enough dressing to coat the spinach and apples. I add the apples in with the greens as the dressing will keep them from turning brown. Plate greens and apples, adding in the red onion. Top salads with roasted butternut squash, dried cranberries, and break the maple walnuts/pecans over top. Season with salt and pepper. Enjoy!
Fresh fall flavors at their best! Butternut Squash Apple Salad #glutenfree #vegan #wholefood #SweatPink #FitFluential. Share on X