Go Back
–+ servings
Ultra close-up macro food photography of roasted butternut squash and apple harvest salad

Roasted Butternut Squash & Apple Harvest Salad

The quintessential autumn harvest salad! Warm caramelized maple-cinnamon roasted butternut squash cubes tossed with crisp Honeycrisp apple slices, toasted candied pecans, sweet dried cranberries, and creamy crumbled goat cheese over a bed of fresh baby spinach and peppery arugula, all tied together with a tangy homemade apple cider vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Nutrition

Ingredients
  

Maple Cinnamon Roasted Butternut Squash
  • 1 medium (approx 2 lbs) butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 4-5 cups)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
Fresh Salad Greens & Harvest Mix-Ins
  • 5 cups baby spinach and tender baby arugula blend
  • 2 medium crisp Honeycrisp or Gala apples, cored and thinly sliced into crescents
  • 3/4 cup pecan halves, lightly toasted (or candied pecans)
  • 1/2 cup dried sweetened cranberries (or ruby pomegranate arils)
  • 4 oz fresh goat cheese (chèvre), crumbled (or sharp feta cheese)
Tangy Apple Cider Maple Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 small shallot, finely minced (about 1 tbsp)
  • 1/4 tsp fine sea salt and freshly ground black pepper to taste

Method
 

Roast the Butternut Squash
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Place the cubed butternut squash on the baking sheet. Drizzle with 2 tbsp olive oil, 1 tbsp maple syrup, cinnamon, nutmeg, salt, and black pepper. Toss well with tongs to coat evenly and spread in a single layer with space between cubes.
  3. Roast for 22 to 25 minutes, tossing halfway through, until edges are caramelized golden-brown and the squash is fork-tender. Remove and let cool for 5 to 10 minutes so it is warm, not scorching hot.
Whisk the Dressing
  1. In a small glass jar or bowl, whisk together the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced shallot, sea salt, and black pepper until emulsified and creamy.
Assemble & Toss the Harvest Salad
  1. In a large, shallow salad bowl or platter, arrange the baby spinach and arugula greens as a fresh vibrant base.
  2. Layer the warm caramelized roasted butternut squash, thin Honeycrisp apple slices, toasted pecans, and dried cranberries over the greens.
  3. Drizzle generously with the apple cider maple vinaigrette, scatter crumbled goat cheese all over the top, and toss gently just before serving. Enjoy warm!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 31gProtein: 6gFat: 21gSaturated Fat: 5gCholesterol: 12mgSodium: 340mgPotassium: 480mgFiber: 5gSugar: 18gVitamin A: 8400IUVitamin C: 32mgCalcium: 120mgIron: 2.2mg

Tried this recipe?

Let us know how it was!