Description
A colorful fall-inspired salad featuring roasted butternut squash, crisp apple slices, dried cranberries, tangy goat cheese, and toasted nuts, all tossed in a bright and zesty apple cider vinaigrette. This salad offers a perfect balance of sweet, savory, and tart flavors, making it an ideal side dish or a light, nutritious main course during the autumn season.
Ingredients
For the Salad:
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 cups roasted butternut squash or pumpkin cubes
- 1 Honeycrisp or Fuji apple, thinly sliced
- ½ cup dried cranberries
- ½ cup crumbled goat cheese or feta
- ⅓ cup toasted pecans or walnuts
- ¼ red onion, thinly sliced
For the Apple Cider Vinaigrette:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 tbsp apple cider
- Salt and black pepper, to taste
Instructions
- Roast the squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper until evenly coated. Spread the cubes out on a baking sheet in a single layer and roast them for 25 to 30 minutes, turning halfway through, until they are tender and caramelized. Remove from the oven and allow them to cool slightly.
- Prepare the dressing: In a small jar or mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), apple cider, salt, and black pepper until the mixture is smooth and emulsified, creating a vibrant apple cider vinaigrette.
- Assemble the salad: In a large salad bowl or on a serving platter, combine the mixed greens, roasted butternut squash, thinly sliced apple, dried cranberries, crumbled goat cheese (or feta), toasted pecans (or walnuts), and thinly sliced red onion.
- Toss and serve: Drizzle the prepared apple cider vinaigrette over the salad ingredients. Toss gently to coat everything evenly with the dressing. Serve immediately to enjoy the fresh, crisp textures and flavors at their best.
Notes
- Add grilled chicken or chickpeas to make the salad a hearty main dish.
- Swap goat cheese for blue cheese if you prefer a stronger, more pungent flavor.
- The apple cider vinaigrette can be prepared ahead of time and stored in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
