Imagine a salad that captures the essence of fall in every single bite - where roasted butternut squash meets crisp apples, creating a symphony of flavors that will make your taste buds dance! This Roasted Butternut Squash and Apple Salad isn't just another side dish; it's a culinary experience that bridges the gap between comfort food and gourmet elegance. Packed with nutrition, bursting with seasonal ingredients, and incredibly easy to prepare, this recipe will become your new go-to meal that impresses both family and guests alike.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 apples, cored and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 4 cups mixed greens
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove seeds, and cube into approximately 1-inch uniform pieces to ensure even roasting.
- Place cubed butternut squash on the prepared baking sheet. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the squash cubes to ensure even coating.
- Roast the butternut squash in the preheated oven for 25-30 minutes, stirring halfway through to promote even caramelization. The squash should be tender and have golden-brown edges when done.
- While squash is roasting, core and dice the apples into similar-sized pieces as the squash. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Remove roasted squash from the oven and let cool for 5-10 minutes to prevent wilting the salad greens.
- In a large salad bowl, arrange mixed greens as the base. Top with roasted butternut squash, diced apples, dried cranberries, and toasted walnuts.
- Drizzle balsamic vinaigrette over the salad just before serving. Gently toss to combine all ingredients, ensuring even dressing distribution.
- Serve immediately while squash is still slightly warm, creating a delightful contrast with the cool, crisp greens.
Tips
- Uniform Cutting: Ensure all squash and apple pieces are roughly the same size to guarantee even roasting and consistent texture.
- Don't Overcrowd: Use a large baking sheet and spread squash cubes in a single layer to achieve perfect caramelization instead of steaming.
- Toasting Nuts Matters: Always toast walnuts briefly to enhance their flavor and add a delightful crunch to your salad.
- Temperature Contrast: Serve the salad with slightly warm squash over cool greens for an incredible sensory experience.
- Vinaigrette Tip: Add dressing just before serving to prevent greens from becoming soggy and maintain the salad's fresh texture.
- Make-Ahead Friendly: Roast squash and prepare ingredients in advance, then assemble just before serving for quick, stress-free meal preparation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
