Description
A vibrant fall-inspired salad featuring roasted squash, crisp apples, toasted nuts, and creamy cheese, all tied together with a tangy maple vinaigrette.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 4 cups baby kale or mixed greens
- 1 Honeycrisp or Fuji apple, thinly sliced
- 1/2 cup pomegranate arils
- 1/3 cup toasted pecans or walnuts
- 1/3 cup goat cheese or feta crumbles
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil (for roasting and dressing)
- For the maple vinaigrette:
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven and toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast until caramelized and tender.
- Toast pecans or walnuts on a baking tray in the oven for a few minutes until golden and aromatic.
- Rinse and dry greens thoroughly. Slice apple into matchsticks or wedges and toss with lemon juice. Thinly slice red onion.
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified to make the vinaigrette.
- Assemble salad by layering greens in a bowl or platter, then adding roasted squash, apples, red onion, toasted nuts, pomegranate arils, and cheese. Drizzle with vinaigrette just before serving.
Notes
- Garnish with extra pomegranate, cheese, and herbs like parsley or chervil for added flair.
- Serve with roasted tomato soup, grains, grilled chicken, or crusty bread for a full meal.
- For presentation, try serving in a pumpkin bowl or mason jars for individual servings.
- Store leftovers in the fridge in an airtight container with dressing kept separate to maintain texture.
- Maple vinaigrette can be made ahead and stored for up to a week in the fridge.
- Make the salad vegan by omitting or substituting the cheese with a plant-based option.
- Swap butternut squash with roasted sweet potato or delicata squash as desired.
- Toss apple slices in lemon juice or vinegar to prevent browning.
