Fall harvest salad with roasted butternut squash and apple delights your taste buds!

Introduction to Fall Harvest Salad with Roasted Butternut Squash and Apple

As the leaves turn and the air gets crisp, I find myself craving the comforting flavors of autumn. This fall harvest salad with roasted butternut squash and apple is my go-to dish for those busy days when I want something quick yet impressive. It’s a delightful blend of sweet and savory, perfect for family gatherings or a cozy dinner at home. Plus, it’s packed with nutrients, making it a guilt-free indulgence. Trust me, this salad will not only satisfy your taste buds but also warm your heart!

Fall harvest salad with roasted butternut squash and apple delights your taste buds!

Print Recipe

A delicious and nutritious fall harvest salad featuring roasted butternut squash and fresh apples, perfect for autumn gatherings.

• Author: Chef Samantha
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasting and Tossing
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 medium butternut squash, peeled and cubed
• 2 apples, cored and diced
• 4 cups mixed greens
• 1/2 cup walnuts, chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
4. In a large bowl, combine the mixed greens, diced apples, walnuts, dried cranberries, and feta cheese.
5. In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
6. Once the squash is done roasting, let it cool slightly before adding it to the salad.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately and enjoy!

Notes

• Feel free to add other seasonal vegetables like roasted beets or Brussels sprouts.
• This salad can be made ahead of time; just add the dressing right before serving.
• For a vegan option, omit the feta cheese.

Why You’ll Love This Fall Harvest Salad with Roasted Butternut Squash and Apple

This fall harvest salad with roasted butternut squash and apple is a true lifesaver for busy moms and professionals alike. It’s quick to prepare, taking just 45 minutes from start to finish. The combination of roasted squash and crisp apples creates a symphony of flavors that dance on your palate. Plus, it’s versatile enough to serve as a main dish or a side, making it perfect for any occasion!

Ingredients for Fall Harvest Salad with Roasted Butternut Squash and Apple

Gathering the right ingredients is half the fun of cooking! For this fall harvest salad with roasted butternut squash and apple, you’ll need a delightful mix of flavors and textures. Here’s what you’ll need:

• Butternut squash: This sweet, nutty squash is the star of the show. It adds warmth and a creamy texture when roasted.
• Apples: Crisp and juicy, apples bring a refreshing crunch. I love using Honeycrisp or Granny Smith for their perfect balance of sweetness and tartness.
• Mixed greens: A blend of greens adds color and nutrients. Spinach, arugula, or spring mix work beautifully.
• Walnuts: These crunchy nuts provide healthy fats and a satisfying bite. Feel free to swap them for pecans or almonds if you prefer.
• Dried cranberries: They add a pop of sweetness and a chewy texture, reminiscent of autumn harvests.
• Feta cheese: Crumbled feta brings a tangy creaminess that complements the other ingredients. For a dairy-free option, simply omit it.
• Olive oil: A drizzle of good-quality olive oil enhances the flavors and helps the squash roast beautifully.
• Balsamic vinegar: This adds a lovely acidity that balances the sweetness of the squash and apples.
• Salt and pepper: Essential for seasoning, these simple ingredients elevate the dish to new heights.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients, and let the aromas of fall fill your kitchen!

How to Make Fall Harvest Salad with Roasted Butternut Squash and Apple

Step 1: Preheat the Oven

Preheating the oven is crucial for achieving that perfect roast. It ensures the butternut squash cooks evenly and caramelizes beautifully. Set your oven to 400°F (200°C) and let it warm up while you prepare the other ingredients. This step is key to unlocking those rich flavors!

Step 2: Prepare the Butternut Squash

Start by peeling the butternut squash with a vegetable peeler. Then, cut it in half and scoop out the seeds. Cube the squash into bite-sized pieces. Don’t forget to season it well with salt and pepper! This simple step enhances the natural sweetness and flavor, making every bite delightful.

Step 3: Roast the Squash

Spread the cubed squash on a baking sheet in a single layer. Roast it in the preheated oven for 25-30 minutes. You’ll know it’s done when it’s tender and golden brown. The caramelization adds a depth of flavor that’s simply irresistible. Keep an eye on it to avoid burning!

Step 4: Combine the Salad Ingredients

In a large bowl, toss together the mixed greens, diced apples, walnuts, dried cranberries, and crumbled feta cheese. This colorful mix not only looks beautiful but also offers a variety of textures and flavors. Each ingredient plays a role in creating a balanced and satisfying salad.

Step 5: Make the Dressing

In a small bowl, whisk together the remaining olive oil and balsamic vinegar. This dressing is the magic touch that ties all the flavors together. It adds a tangy brightness that complements the sweetness of the roasted squash and apples. Whisk until well combined!

Step 6: Assemble the Salad

Once the squash has cooled slightly, add it to the salad bowl. Drizzle the dressing over the top and toss gently to combine. Be careful not to crush the ingredients; you want everything to stay intact and vibrant. This is where the salad comes to life!

Step 7: Serve and Enjoy

Serve the salad immediately for the best flavor and texture. It’s perfect as a main dish or a side. Pair it with your favorite protein or enjoy it on its own. Don’t forget to savor each bite; this fall harvest salad with roasted butternut squash and apple is a celebration of autumn!

Tips for Success

• Make sure to cut the butternut squash into even pieces for uniform roasting.
• Let the roasted squash cool slightly before adding it to the salad to maintain crispness.
• Feel free to customize the salad with your favorite nuts or cheese.
• For extra flavor, add a pinch of cinnamon to the squash before roasting.
• Prepare the salad ahead of time, but add the dressing just before serving.

Equipment Needed

• Baking sheet: A standard sheet works well, but a parchment-lined one makes cleanup easier.
• Vegetable peeler: Essential for peeling the squash; a sharp knife can also do the trick.
• Mixing bowl: Any large bowl will do for combining ingredients.
• Whisk: A simple fork can substitute for whisking the dressing.

Variations of Fall Harvest Salad with Roasted Butternut Squash and Apple

• Add roasted beets: Their earthy sweetness pairs beautifully with the squash and apples.
• Incorporate quinoa: This adds a hearty texture and boosts the protein content, making it more filling.
• Use different cheeses: Try goat cheese or blue cheese for a tangy twist.
• Make it vegan: Simply omit the feta cheese and use maple syrup in the dressing for added sweetness.
• Spice it up: Add a pinch of cayenne or chili flakes to the squash for a hint of heat.

Serving Suggestions for Fall Harvest Salad with Roasted Butternut Squash and Apple

• Pair with grilled chicken: The savory flavors complement the salad beautifully.
• Serve with crusty bread: A warm baguette is perfect for soaking up the dressing.
• Enjoy with a glass of white wine: A crisp Sauvignon Blanc enhances the meal.
• Garnish with fresh herbs: A sprinkle of parsley or thyme adds a pop of color.

FAQs about Fall Harvest Salad with Roasted Butternut Squash and Apple

Can I make this salad ahead of time?

Absolutely! You can prepare the salad ingredients in advance. Just wait to add the dressing until right before serving to keep everything fresh and crisp.

What type of apples work best in this salad?

I recommend using Honeycrisp or Granny Smith apples. Their balance of sweetness and tartness complements the roasted butternut squash perfectly.

Can I substitute the butternut squash?

Yes! You can use other seasonal vegetables like sweet potatoes or acorn squash. Each will bring its unique flavor to the fall harvest salad with roasted butternut squash and apple.

Is this salad suitable for a vegan diet?

Yes! Simply omit the feta cheese, and you can use maple syrup in the dressing for added sweetness. It’s a delicious vegan option!

How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Just remember to keep the dressing separate to maintain the salad’s freshness.

Final Thoughts

Creating this fall harvest salad with roasted butternut squash and apple is more than just a cooking task; it’s a celebration of the season. The vibrant colors and rich flavors remind me of cozy family gatherings and the warmth of autumn. Each bite is a delightful mix of textures and tastes that brings joy to the table. Whether you’re serving it at a festive gathering or enjoying it solo, this salad is sure to become a cherished recipe in your home. So, roll up your sleeves and let the magic of fall inspire your kitchen adventures!