Salad with Butternut Squash and Apple

Welcome to a delightful culinary journey where we explore the harmonious blend of flavors in a Salad with Butternut Squash and Apple. This recipe is a celebration of autumn’s bounty, combining the earthy sweetness of butternut squash with the crisp freshness of apples. Whether you’re looking for a healthy lunch option or a vibrant side dish for your dinner table, this salad is sure to impress.

As we dive into the world of Salad with Butternut Squash and Apple, you’ll discover how simple ingredients can come together to create a dish that is not only visually stunning but also bursting with flavor. Let’s explore the steps to prepare this delectable salad and unlock the secrets of its tantalizing taste.

Prepare to tantalize your taste buds with the perfect balance of textures and flavors in this Salad with Butternut Squash and Apple. From the creamy roasted squash to the crunchy apple slices, every bite offers a symphony of sensations that will leave you craving more. Embrace the essence of fall with this refreshing and nutritious dish that is as pleasing to the palate as it is to the eye.

Indulge in a culinary experience that elevates simple ingredients to new heights of culinary excellence. The Salad with Butternut Squash and Apple is not just a dish; it’s a work of art on a plate, showcasing the beauty of seasonal produce and the creativity of culinary craftsmanship. Join us on this gastronomic adventure and savor the magic of fall flavors.

Preparation Instructions

Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper. Peel and dice the butternut squash into bite-sized cubes, then spread them out on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and a pinch of cinnamon for warmth.

Roast the butternut squash in the oven for 25-30 minutes or until tender and slightly caramelized. While the squash is roasting, prepare the vinaigrette by whisking together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.

In a large mixing bowl, combine the roasted butternut squash, thinly sliced apples, dried cranberries, and toasted pecans. Gently toss the ingredients together, ensuring they are well coated with the vinaigrette. Taste and adjust the seasoning if necessary.

Transfer the salad to a serving platter or individual plates, garnish with fresh parsley or arugula, and an extra sprinkle of toasted pecans for added crunch. Serve immediately and enjoy the delightful medley of flavors in every forkful of this Salad with Butternut Squash and Apple.

Serving Suggestions

This Salad with Butternut Squash and Apple pairs beautifully with a simple grilled chicken breast or a seared salmon fillet. For a vegetarian option, consider adding crumbled feta cheese or grilled tofu for added protein. The salad also makes a colorful addition to any holiday spread or potluck gathering.

For a heartier meal, serve the Salad with Butternut Squash and Apple alongside a warm bowl of quinoa or couscous. The combination of flavors and textures creates a satisfying and nutritious dish that is perfect for lunch or dinner. Experiment with different toppings like pumpkin seeds or avocado slices to customize the salad to your liking.

Enhance the visual appeal of the Salad with Butternut Squash and Apple by serving it in individual mason jars or on a bed of mixed greens. Drizzle the remaining vinaigrette over the salad just before serving to keep the ingredients fresh and vibrant. This versatile dish is sure to be a crowd-pleaser at any gathering.

As you savor each mouthful of this Salad with Butternut Squash and Apple, take a moment to appreciate the flavors of the season and the artistry of nature’s bounty. Share this recipe with friends and family, and spread the joy of good food made with love and creativity. Enjoy the simple pleasures of a well-crafted dish that nourishes both body and soul.

Salad with Butternut Squash and Apple: Delicious Fall Recipe

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Salad

Cuisine: American

Difficulty: medium

🍽️

Servings

4

⏱️

Prep time

15 minutes

🔥

Cooking time

30 minutes

📊

Calories

280 kcal

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A delightful salad that celebrates the flavors of fall by combining roasted butternut squash, crisp apples, dried cranberries, and toasted pecans, all tossed in a honey-Dijon vinaigrette. This dish is a visual stunner and a burst of flavors.

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Ingredients

• 1 small butternut squash
• 2 apples
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt
• Pepper
• Pinch of cinnamon
• Fresh parsley or arugula, for garnish

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Peel and dice the butternut squash into bite-sized cubes, then spread them on the baking sheet. Drizzle with olive oil, salt, pepper, and cinnamon.
3. Roast the butternut squash in the oven for 25-30 minutes until tender and slightly caramelized.
4. Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl to make the vinaigrette. Season with salt and pepper.
5. In a large bowl, combine the roasted squash, thinly sliced apples, dried cranberries, and toasted pecans. Toss with the vinaigrette.
6. Adjust seasoning if necessary, then transfer the salad to a serving platter or plates. Garnish with parsley or arugula and extra toasted pecans.
7. Serve immediately and enjoy!

Nutrition Facts

Calories: 280

Fat: 15

Carbohydrates: 38

Protein: 3

Sodium: 80

Fiber: 6

Sugar: 24