Butternut Squash Apple Spinach Salad
A delicious and hearty salad featuring roasted butternut squash, crisp apples, and fresh spinach, perfect for fall.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad Ingredients
- 1 medium butternut squash peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 5 cups fresh spinach leaves
- 2 medium apples thinly sliced
- 1/2 cup pecans toasted
- 1/4 cup crumbled goat cheese
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a lined baking sheet and roast for 25-30 minutes until tender.
- While the squash is roasting, combine the spinach, sliced apples, toasted pecans, and goat cheese in a large mixing bowl.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning as desired.
- Once the squash is roasted, let it cool slightly before adding it to the salad bowl. Drizzle with dressing and toss gently to combine.
Serving
- Transfer the salad to a serving platter or individual plates. Serve immediately while the squash is still warm.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can add a little extra dressing if needed when serving again.
Notes
Pro Tips: Roast the squash until just tender for the best texture. Ingredient Substitutions: Swap pecans for walnuts, or use kale instead of spinach. How to Serve: Serve warm or at room temperature with extra dressing on the side. Storage & Freshness: Best eaten fresh; store leftovers in the fridge for up to 2 days. Make-Ahead Tips: Roast the squash and prepare the dressing in advance for quicker assembly.