Roasted Butternut Squash and Apple Autumn Leaf Salad

This vibrant autumn-inspired salad is a celebration of the harvest season in the United States, featuring roasted butternut squash, crisp apples, and a tangy maple vinaigrette.

🛒 Ingredients

• 4 cups mixed baby greens
• 1 cups roasted butternut squash
• 1 cup diced apple
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Peel and dice 1 large butternut squash into 1-inch cubes. Toss with 1 tbsp olive oil and season with salt and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.

2. 2

   Step 2: While the squash is roasting, prepare the salad by combining 4 cups mixed baby greens, 1 cup diced apple, and 1/4 cup crumbled blue cheese in a large bowl.

3. 3

   Step 3: In a small bowl, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 tsp honey until well combined.

4. 4

   Step 4: To make the walnuts crispy, heat 1 tbsp olive oil in a small skillet over medium-high heat. Add 1/4 cup chopped walnuts and cook for 2-3 minutes, or until fragrant and lightly toasted.

5. 5

   Step 5: Once the squash is done roasting, let it cool slightly before adding it to the salad bowl.

6. 6

   Step 6: Pour the maple vinaigrette over the salad and toss to combine.

7. 7

   Step 7: Sprinkle the crispy walnuts over the top of the salad and serve immediately.

8. 8

   Step 8: Garnish with additional blue cheese crumbles and chopped fresh herbs, if desired.

9. 9

   Step 9: Serve the salad chilled, or at room temperature.

💡 Pro Tips

To prevent the butternut squash from becoming too dark, roast it for 20-25 minutes instead of 30 minutes. Also, be sure to toast the walnuts for only 2-3 minutes to prevent burning.

📊 Nutrition per Serving