I layered roasted butternut squash, crisp apple, toasted pepitas and a bright vinaigrette in this Autumn Salad that hides a single clever twist I’m excited to share.

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I can’t stop thinking about this Fall Harvest Salad with Butternut Squash and Apple. I wanted something that eats like a main, not just a side, so I roasted a butternut squash until the edges caramelized and tossed it with thin slices of Honeycrisp apple.

The way the sweet squash meets the crisp apple makes you pause, like wait, why did I not try this sooner. I keep saving it for features and for my notes on Autumn Salad Recipes and Butternut Squash Salad ideas, because every time I make it I find a new little surprise.

Ingredients

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Butternut squash: sweet, high in fiber and vitamin A, adds creamy roasted texture.
Honeycrisp apple: crisp, juicy, gives sweetness and crunch, vitamin C and fiber boost.
Baby spinach and arugula: peppery and mild, folate, iron, lots of leafy greens nutrients.
Pecans: crunchy, rich in healthy fats and protein, add buttery flavor and satiety.
Dried cranberries: tart and sweet, concentrated sugar but pack antioxidants.
Goat cheese: tangy, creamy, offers some protein and calcium, balances sweetness.
Red onion: sharp bite, adds savory contrast and a little vitamin C.
Maple cider dressing: sweet, tangy, small sugar but ties flavors, gives glossy finish.

Ingredient Quantities

6 cups mixed salad greens (baby spinach and arugula)

1 medium butternut squash (about 2 to 3 lb)

1 large Honeycrisp apple

1/2 small red onion

1 cup pecan halves

1/3 cup dried cranberries

4 oz goat cheese or feta

3 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp pure maple syrup

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

How to Make this

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1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut it in half, scoop out the seeds and cube into about 1 inch pieces so they cook evenly.

2. Toss the squash cubes with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Spread in a single layer on a rimmed baking sheet, don’t overcrowd the pan or it’ll steam not roast.

3. Roast the squash for 25 to 30 minutes, flipping once halfway, until edges are golden and caramelized. Let cool a few minutes after roasting so it won’t wilt the greens.

4. While the squash roasts, thinly slice the 1/2 small red onion and core and thinly slice the Honeycrisp apple into wedges or matchsticks. Tip: leave the skin on the apple for color and crunch, but slice just before assembling so it stays crisp.

5. Toast the 1 cup pecan halves in a dry skillet over medium heat for 3 to 5 minutes, shaking or stirring often until fragrant and a little darker. Watch them closely, they burn fast. Set aside to cool.

6. Make the dressing: whisk together the remaining 1 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp pure maple syrup, and a little extra black pepper if you like. Taste and adjust, but the dressing should be bright and slightly sweet.

7. In a large bowl combine 6 cups mixed salad greens (baby spinach and arugula), the warm roasted squash, sliced apple, sliced red onion, toasted pecans and 1/3 cup dried cranberries. Crumble 4 oz goat cheese or feta over the top, save a small handful to finish the salad.

8. Drizzle the dressing over the salad and toss gently to combine, so the squash doesn’t break apart. If you want extra texture, sprinkle the reserved pecans and cheese on top.

9. Serve right away so the greens stay crisp and the warm squash is delightful against the cool apple and cheese. If making ahead, keep the dressing and squash separate and toss just before serving.

Equipment Needed

1. Large rimmed baking sheet (for roasting the squash)
2. Sharp chef’s knife, you’ll need it to peel and cube the squash
3. Vegetable peeler
4. Sturdy cutting board
5. Mixing bowls (one large for the salad, one small for the dressing)
6. Dry skillet (medium, to toast the pecans)
7. Whisk and measuring spoons (for the dressing)
8. Measuring cups (for pecans, cranberries and greens)
9. Salad tongs or large serving spoon and fork, for tossing and serving

FAQ

Q: Can I roast the butternut squash ahead of time? A: Yes. Roast the squash up to three days ahead and keep it in an airtight container in the fridge. You can add it warm to wilt the greens a little, or toss it in cold if you want everything crisp.

Q: What can I use instead of pecans or goat cheese? A: Swap pecans for walnuts, slivered almonds, or toasted pumpkin seeds if you need nut free. Use feta instead of goat cheese, or skip the cheese and add a handful of roasted chickpeas for protein.

Q: How do I stop the apple slices from browning? A: Toss the apple slices in a little apple cider vinegar or lemon juice right after slicing, or mix them into the salad and dressing right before serving so they stay fresh looking.

Q: Can I change the dressing or make it vegan? A: Totally. Ramp up or down the maple syrup for sweetness, or add more mustard for tang. To make it vegan skip the cheese and use a touch more maple and salt, or add miso paste for umami.

Q: How do I toast the pecans so theyre flavorful but not burnt? A: Toast them in a dry skillet over medium heat for about three to five minutes, shaking the pan often, until fragrant. Or bake at 350 F for six to eight minutes, checking so they dont overcook.

Q: Will this salad be filling enough for dinner? A: Not by itself for some people. Add grilled chicken, warm salmon, roasted tofu, or extra roasted squash and a scoop of quinoa to make it a hearty meal.

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

Butternut squash: swap with kabocha squash or sweet potato, both roast up sweet and creamy; if using sweet potato cut a bit smaller since it’s denser so it cooks evenly.
Honeycrisp apple: try Fuji, Gala, or a crisp pear like Bosc — they’ll keep the crunch and sweet-tart balance but pears bruise quicker so slice just before serving.
Pecan halves: use toasted walnuts or toasted pepitas (pumpkin seeds) for similar crunch and toasty flavor; walnuts are a touch bitter, pepitas add nuttier chew.
Goat cheese or feta: substitute ricotta salata, crumbled blue cheese, or a tangy vegan cashew cheese if you need dairy-free; stronger cheeses need less, so taste as you go.

Pro Tips

1. Preheat the baking sheet too, not just the oven. Put the pan in while the oven heats so the squash hits a hot surface and browns way better, you get caramelized edges without extra time. Let the cubes cool a couple minutes after roasting though, if theyre scalding they’ll wilt the greens.

2. Toast the pecans with a tiny pinch of salt and a splash of maple syrup right at the end for a quick glaze, watch them like crazy because they go from perfect to burnt fast. Cool them completely before adding to the salad so they stay crunchy.

3. Stop apple browning with a quick toss in a little lemon juice or one spoon of the dressing, not a lot or you’ll make them soggy. Slice right before assembling, and if you want extra crunch cut into thin matchsticks instead of big wedges.

4. Keep most of the dressing separate and only dress the greens at the last minute, but toss the warm squash with a couple tablespoons of the dressing so it soaks in flavor. Save some pecans and cheese to sprinkle on top at the end for texture and prettier plating.

Fall Harvest Salad With Butternut Squash And Apple Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I layered roasted butternut squash, crisp apple, toasted pepitas and a bright vinaigrette in this Autumn Salad that hides a single clever twist I'm excited to share.

Servings

servings

Calories

358

kcal

Equipment: 1. Large rimmed baking sheet (for roasting the squash)
2. Sharp chef’s knife, you’ll need it to peel and cube the squash
3. Vegetable peeler
4. Sturdy cutting board
5. Mixing bowls (one large for the salad, one small for the dressing)
6. Dry skillet (medium, to toast the pecans)
7. Whisk and measuring spoons (for the dressing)
8. Measuring cups (for pecans, cranberries and greens)
9. Salad tongs or large serving spoon and fork, for tossing and serving

Ingredients

6 cups mixed salad greens (baby spinach and arugula)
1 medium butternut squash (about 2 to 3 lb)
1 large Honeycrisp apple
1/2 small red onion
1 cup pecan halves
1/3 cup dried cranberries
4 oz goat cheese or feta
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp pure maple syrup
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

Preheat oven to 400°F (200°C). Peel the butternut squash, cut it in half, scoop out the seeds and cube into about 1 inch pieces so they cook evenly.
Toss the squash cubes with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Spread in a single layer on a rimmed baking sheet, don't overcrowd the pan or it'll steam not roast.
Roast the squash for 25 to 30 minutes, flipping once halfway, until edges are golden and caramelized. Let cool a few minutes after roasting so it won't wilt the greens.
While the squash roasts, thinly slice the 1/2 small red onion and core and thinly slice the Honeycrisp apple into wedges or matchsticks. Tip: leave the skin on the apple for color and crunch, but slice just before assembling so it stays crisp.
Toast the 1 cup pecan halves in a dry skillet over medium heat for 3 to 5 minutes, shaking or stirring often until fragrant and a little darker. Watch them closely, they burn fast. Set aside to cool.
Make the dressing: whisk together the remaining 1 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp pure maple syrup, and a little extra black pepper if you like. Taste and adjust, but the dressing should be bright and slightly sweet.
In a large bowl combine 6 cups mixed salad greens (baby spinach and arugula), the warm roasted squash, sliced apple, sliced red onion, toasted pecans and 1/3 cup dried cranberries. Crumble 4 oz goat cheese or feta over the top, save a small handful to finish the salad.
Drizzle the dressing over the salad and toss gently to combine, so the squash doesn't break apart. If you want extra texture, sprinkle the reserved pecans and cheese on top.
Serve right away so the greens stay crisp and the warm squash is delightful against the cool apple and cheese. If making ahead, keep the dressing and squash separate and toss just before serving.

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.