Description

This Roasted Butternut Squash Apple Salad combines the natural sweetness of roasted butternut squash and crisp apples with the peppery freshness of arugula, crunchy walnuts, and creamy feta cheese. Tossed in a honey and olive oil dressing with a hint of cinnamon, it offers a perfect balance of flavors and textures, making it an ideal fall salad for a light lunch or a vibrant side dish.

Ingredients

Scale

Salad Ingredients

2 lbs butternut squash, peeled and diced
2 medium apples (Honeycrisp or Granny Smith), cored and sliced
4 cups fresh arugula
1 cup walnuts, roughly chopped
0.5 cup feta cheese, crumbled

Dressing Ingredients

3 tablespoons olive oil, divided
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of salt

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
Prepare Squash: Peel and dice the butternut squash into bite-sized pieces. Toss the squash with 2 tablespoons of olive oil, ground cinnamon, and a pinch of salt to evenly coat the pieces.
Roast Squash: Spread the coated squash evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
Prepare Other Ingredients: While the squash roasts, core and slice the apples and roughly chop the walnuts so they are ready to combine later.
Assemble Salad: In a large bowl, combine the fresh arugula, sliced apples, roasted butternut squash once cooled slightly, and chopped walnuts.
Make Dressing: Whisk together the remaining 1 tablespoon of olive oil and honey until well combined.
Dress and Toss: Drizzle the honey-olive oil dressing over the salad mixture. Toss gently to coat all ingredients evenly and incorporate flavors.
Serve: Sprinkle crumbled feta cheese over the salad just before serving for a creamy, tangy finish.

Notes

You can substitute pecans or almonds for walnuts if preferred.
Choose tart apples like Granny Smith for a nice contrast to the sweetness of the squash.
To make this salad vegan, omit the feta cheese or replace with a plant-based alternative.
The salad is best served fresh but can be refrigerated for up to 1 day.
Adjust the honey quantity based on your preferred level of sweetness.