Roasted apples and butternut squash with a melange of baby greens, topped with a maple dijon vinaigrette for a bright and interesting autumn salad.
Roasted Apple and Butternut Squash Salad
By Sue Lau | Palatable Pastime
My recipe of the day is with the Festive Foodies group for #HolidaySideDishes week, and today is the last day of that event, bringing up the rear with my recipe for roasted apple and butternut squash salad.
For me, this is the perfect little tossed salad being made with warm fruits and vegetables as well as cheese and seeds, topped with a maple vinaigrette.
It is the kind of salad I like serving with dinner best. And more than making a chopped salad in a large serving bowl for a buffet, this type is more suitable for a smaller setting being plated up individually, although it can be put together in a larger bowl for more guests.
#Holiday Side Dish Week
Try all these tasty holiday side dish recipes:
- Brussels Sprouts Au Gratin from Our Good Life
- Cranberry Ambrosia Salad from Daily Dish Recipes
- Five-Ingredient Bacon-Ranch Creamed Corn from The Weekend Gourmet
- Mashed Potato Casserole from Karen’s Kitchen Stories
- Roasted Apple and Butternut Squash Salad from Palatable Pastime
- Roasted Brussels Sprouts with Bacon and Apples from Sweet Beginnings
- Roasted Buffalo Broccoli and Cauliflower from Hezzi-D’s Books and Cooks
- Seasoned Rice from A Day in the Life on a Farm
- Spinach Pomegranate Salad from Caroline’s Cooking
- Tangerine Beet Goat Cheese Salad from Cindy’s Recipes and Writings
- Vegan Green Bean Casserole from The Baking Fairy
Roasted Apple and Butternut Squash Salad
Ingredients:
- 1 cup peeled diced fresh butternut squash or fresh pumpkin
- 2 medium baking apples, peeled, cored, and diced
- 2 tablespoons maple syrup
- 4 cups mesclun or baby lettuces
- 4 ounces diced gouda cheese
- 1-1/2 tablespoons roasted pepitas (green pumpkin seeds)
- 1/4 cup sweetened dried cranberries (I use reduced sugar)
- 1/3 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- maple syrup for the dressing (amount to taste)
Method:
- Preheat oven to 400°F.
- Toss diced squash and apple with maple syrup and roast on a nonstick foil lined baking sheet for 30 minutes.
- Whisk together the oil, vinegar, mustard, salt, pepper and maple syrup to taste.
- Toss greens with some of the dressing.
- Arrange greens on salad plates and top with remaining ingredients and more of the dressing if desired.
From the kitchen of palatablepastime.com
You Might Also Like:
Henri’s Tas-Tee Dressing Clone and Cole Slaw
Marinated Black Bean and Tomato Salad
Bacon and Potato Salad with Sweet Vidalia Dressing
Where to Purchase Equipment and Ingredients
For This Recipe (plus my fav picks):
Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.
I love that you roasted the apples as well as the squash, yum.
Yes, I have made salads before with raw apple and wanted something a little different. I like the warmth of them.