If you’re craving a salad that truly screams fall goodness, you’re going to adore this Roasted Butternut Squash and Apple Fall Salad Recipe. It’s that perfect blend of sweet, savory, and tangy – with tender roasted squash and crisp apples that make each bite a little celebration. Plus, it’s packed with textures and flavors that’ll have your family asking for seconds, guaranteed.
Why You’ll Love This Recipe
- Seasonal flavors: Roasted butternut squash and crisp apples capture the heart of fall in every bite.
- Easy to make: Minimal prep and simple ingredients mean you’ll have a beautiful salad ready in under an hour.
- Crowd-pleaser: My family goes crazy for this salad, and it’s always a hit at gatherings.
- Nutritious and wholesome: Packed with fiber, vitamins, and healthy fats to keep you fueled.
Ingredients You’ll Need
This Roasted Butternut Squash and Apple Fall Salad Recipe calls for ingredients that work beautifully together, balancing sweetness, tang, and crunch. When you shop, pick a firm butternut squash and a crisp apple variety like Honeycrisp or Fuji for that perfect texture.
- Butternut squash: Choose bright orange flesh with no soft spots for the best roasting results.
- Olive oil: Use good quality extra virgin olive oil both for roasting and dressing for richer flavor.
- Italian seasoning: A simple blend that adds a lovely herbal touch to the squash.
- Garlic powder: Enhances the savory notes without overpowering the sweetness.
- Baby kale: Tender and mild, it makes a great green base that holds up under the dressing.
- Apple: Adds sweetness and crunch; try to avoid mealy varieties.
- Pomegranate seeds: Their tart burst and jewel-like appearance brighten the salad perfectly.
- Feta cheese: Crumbled feta contributes a creamy, salty contrast.
- Pepitas (toasted pumpkin seeds): Adds crunch and a toasty nuttiness to every bite.
- Apple cider vinegar: Brings just the right tang for the dressing.
- Dijon mustard: Gives the vinaigrette a gentle kick and emulsifies the dressing beautifully.
- Salt and pepper: Simple seasoning to tie it all together.
Variations
I love playing around with this Roasted Butternut Squash and Apple Fall Salad Recipe depending on my mood and who I’m feeding. Don’t hesitate to make it your own based on what you love or what’s in season.
- Add protein: Sometimes I toss in grilled chicken or roasted chickpeas for a heartier meal.
- Swap greens: Baby spinach or arugula work beautifully too, especially if you want a peppery bite.
- Change up the cheese: Goat cheese or blue cheese are fabulous alternatives to feta if you’re looking for different flavor profiles.
- Make it vegan: Skip the cheese and add extra pepitas or walnuts for crunch.
- Seasonal fruit swaps: Pears are a lovely substitute for apples when you want a softer, juicier fruit.
How to Make Roasted Butternut Squash and Apple Fall Salad Recipe
Step 1: Prep and Roast the Butternut Squash
Start by preheating your oven to 400°F. While that’s warming up, toss your cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. I find tossing everything in a large bowl makes it easy to coat all the pieces evenly. Spread the squash out on a baking sheet in a single layer—that’s key for even roasting. Roast for about 30 minutes until cubes are tender and just caramelized on the edges. This roasting step turns the squash sweet and buttery, which is the foundation of this salad’s flavor.
Step 2: Combine the Salad Ingredients
While the squash is roasting, prep the remaining ingredients: chop your apple into bite-sized pieces, toast the pepitas if they’re not pre-toasted, and crumble the feta. When the squash is ready and cooled slightly, add it to a large bowl with baby kale, apples, pomegranate seeds, feta, and pepitas. Toss these gently so everything starts to mingle together.
Step 3: Whisk and Dress the Salad
Now, for the dressing: whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified. Pour your desired amount over the salad—start with half and add more if you like it tangier—and toss to coat evenly. You’ll find that the vinaigrette perfectly balances the sweet roasted squash and tart apples.
Pro Tips for Making Roasted Butternut Squash and Apple Fall Salad Recipe
- Even roasting: Make sure your squash pieces are uniform in size so they roast evenly without burning.
- Apple choice matters: I learned choosing a crisp apple like Honeycrisp helps the salad stay fresh and crunchy longer.
- Toast pepitas fresh: Toasting pepitas yourself gives them a deeper, nuttier flavor that takes this salad up a notch.
- Don’t overdress: You can always add more dressing later, so start conservatively to avoid sogginess.
How to Serve Roasted Butternut Squash and Apple Fall Salad Recipe
Garnishes
I often top this salad with a sprinkle of extra pepitas and a little cracked black pepper for some extra texture and visual appeal. Sometimes, a few fresh herbs like thyme or parsley really brighten it up and make it look like you put in way more effort than you did!
Side Dishes
This salad pairs so well with roasted chicken or a warm bowl of soup—especially a creamy butternut squash or apple soup to keep the fall vibe going. My go-to is serving it alongside roasted turkey or with warm crusty bread for a cozy meal.
Creative Ways to Present
For holiday gatherings, I like to serve this salad layered in glass trifle bowls to show off all those vibrant colors. Another fun idea is to stuff roasted acorn squash halves with the salad for an eye-catching, edible bowl that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 2 days. Because the apples can brown, I recommend adding fresh apple chunks if you want to keep it looking fresh when serving later. The kale stays sturdy, and the roasted squash holds up beautifully.
Freezing
I don’t generally freeze this salad because the texture of the raw ingredients like apples and kale changes too much. But, you can definitely freeze the roasted butternut squash on its own for quick salad prep another day.
Reheating
If you want warm squash, gently reheat the roasted cubes in the microwave or oven before assembling the salad. Just add the squash warm to the cold greens and other ingredients for a lovely contrast in temperatures.
FAQs
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Can I use a different type of squash for this salad?
Absolutely! While butternut squash has a perfect balance of sweetness and texture, you can swap in acorn or kabocha squash. Just note that the roasting time may vary slightly depending on the squash’s density.
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How do I keep the apples from browning?
To keep apples fresh and vibrant, toss them with a little lemon juice right after chopping. This prevents browning and preserves their crispness when you’re ready to mix the salad.
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Can I make the dressing ahead of time?
Yes! The dressing can be whisked and stored in the fridge up to 3 days ahead. Just bring it to room temperature and whisk again before drizzling over the salad.
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Is this salad suitable for meal prep?
Definitely. To keep everything fresh, store the dressing separately and combine just before eating. Roasted squash and kale can be prepped early in the week for quick, delicious lunches.
Final Thoughts
This Roasted Butternut Squash and Apple Fall Salad Recipe is one of those dishes that feels like a warm hug during the colder months. I love how each ingredient shines while complementing the others, making it far from a boring salad. Whether for a family dinner or a festive gathering, I hope you enjoy making this as much as I do sharing it with you. Trust me, once you try it, it’ll become your go-to fall salad, too!
Print
Roasted Butternut Squash and Apple Fall Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Salad with Butternut Squash and Apple is a delightful seasonal dish perfect for autumn and winter. Featuring roasted butternut squash, fresh apples, baby kale, and crunchy pepitas, all tossed in a tangy apple cider vinaigrette, this salad is both wholesome and nourishing. The combination of sweet, savory, and tart flavors makes it a satisfying and colorful meal or side dish.
Ingredients
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 1 (5 oz.) package baby kale
- 1 medium apple, cut into 1/2 inch pieces
- 1/2 cup pomegranate seeds (seeds from 1/2 medium pomegranate)
- 1/4 cup feta cheese, crumbled
- 1/2 cup pepitas (no shell pumpkin seeds), toasted
Dressing
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the butternut squash cubes with 2 tablespoons of olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat the squash evenly. Spread the seasoned squash in a single layer on a quarter sheet baking pan. Roast for 30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through to ensure even cooking.
- Assemble the Salad: In a large serving bowl, combine the baby kale, roasted butternut squash, chopped apple, pomegranate seeds, crumbled feta cheese, and toasted pepitas. Toss gently to mix all ingredients without bruising the kale or apples.
- Prepare the Dressing and Toss: In a small mixing bowl, whisk together the apple cider vinegar, 1/4 cup olive oil, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined and emulsified. Drizzle your desired amount of dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for the freshest flavors.
Notes
- This salad combines roasted butternut squash and fresh apple for a balance of warm and crisp textures.
- To toast pepitas, simply heat them in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently. Allow to cool before adding to the salad.
- Feel free to swap baby kale for baby spinach or mixed greens if preferred.
- Dressing can be adjusted to taste — add a touch of honey or maple syrup if you prefer a sweeter dressing.
- This salad makes a great vegetarian lunch or a perfect side dish for fall and winter meals.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 12.3 g
- Sodium: 738.4 mg
- Fat: 31.8 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 25.9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7.3 g
- Protein: 9.8 g
- Cholesterol: 8.3 mg
