Roasted Apple and Butternut Squash Salad #HolidaySideDishes

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

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.

Roasted Apple and Butternut Squash Salad

#Holiday Side Dish Week

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Roasted Apple and Butternut Squash Salad

Roasted Apple and Butternut Squash Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Roasted Apple and Butternut Squash Salad


  • 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)


  1. Preheat oven to 400°F.
  2. Toss diced squash and apple with maple syrup and roast on a nonstick foil lined baking sheet for 30 minutes.
  3. Whisk together the oil, vinegar, mustard, salt, pepper and maple syrup to taste.
  4. Toss greens with some of the dressing.
  5. Arrange greens on salad plates and top with remaining ingredients and more of the dressing  if desired.

From the kitchen of

Roasted Apple and Butternut Squash Salad

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4 responses

  1. Pingback: vegan green bean casserole from scratch | The Baking Fairy

    • Yes, I have made salads before with raw apple and wanted something a little different. I like the warmth of them.

  2. Pingback: Spinach pomegranate salad - Caroline's Cooking

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