Butternut Squash and Apple Salad with Feta
Butternut squash, juicy apples and a tangy mustard vinaigrette make the perfect roasted butternut squash salad. Sweet maple roasted squash and tart Granny Smith apples are layered with spring greens, dried cranberries, sunflower seeds and feta.
The squash roasts for just 20 minutes, the dressing blends up in a minute, and the whole salad is a colorful, make ahead friendly side for any holiday table.
The Best Roasted Butternut Squash Salad (For Thanksgiving and Beyond)
It’s officially the holiday season! Let the delicious food start raining down. My most favorite holiday traditions are created around food. From my earliest memory down to present time, Thanksgiving always includes an extravagant amount of food with endless snacking throughout the day. Stretchy pants are a must on Turkey Day.
Along with traditional juicy turkey and cranberry sauce, mashed potatoes and classic stuffing, a variety of delicious sides need to accompany those classic main dishes. If you want a guaranteed win, look no farther than this butternut squash salad.
To make preparation a little quicker, check out the produce section for butternut squash already chopped and packaged. Also, you don’t have to roast the apples. You can keep the apples fresh and crunchy instead of roasting them and add them to the salad per the instructions.
Every forkful has a little of everything: sweet, caramelized squash, tart apple, chewy cranberries, crunchy sunflower seeds and salty feta, all brought together by a bold, tangy maple mustard dressing.
I hope you enjoy the anticipation leading up to Thanksgiving as much as I do! I also can’t wait for you to indulge in this roasted butternut squash salad.
Why You’ll Love This Butternut Squash Salad
- Sweet, tart and salty. Maple roasted squash, tart apples, cranberries and feta hit every note.
- A dressing worth doubling. Garlic, two mustards, maple syrup and cider vinegar blend into a tangy vinaigrette.
- Quick to roast. The squash and apples are done in 20 minutes at 425°F.
- Holiday ready. It is a fresh, colorful side next to turkey, stuffing and mashed potatoes.
Ingredients You’ll Need
Here is what goes into this butternut squash apple salad and why each one is there. Exact amounts are in the recipe card below.
- Butternut squash: One small squash, peeled and chopped into 1/2 inch pieces. Even pieces roast at the same rate, so they all turn tender and caramelized together. Pre chopped squash from the produce section saves a lot of time.
- Olive oil and maple syrup: Tossed with the squash before roasting. The oil helps it brown, and the maple syrup caramelizes at the edges for a sweet, toasty flavor.
- Salt and black pepper: Sprinkled over the squash so it is seasoned all the way through.
- Granny Smith apples: Tart and crisp, they balance the sweet squash and maple. Roast them for the last 5 minutes for soft, warm apples, or leave them raw for crunch.
- Organic spring mix: Tender mixed greens make a light base that soaks up the dressing without getting heavy.
- Dried cranberries: Chewy, sweet and tart, with a pop of holiday color. Dried cherries or golden raisins are good swaps if that is what you have in the pantry.
- Roasted sunflower kernels: Add crunch and a nutty flavor. Pepitas or chopped pecans are easy swaps.
- Crumbled feta: Salty and creamy, it is the perfect contrast to the sweet squash and fruit. Goat cheese works too.
- Garlic and two mustards: Minced garlic, smooth Dijon and brown grainy mustard give the dressing bold flavor. The mustard also helps the oil and vinegar emulsify into a creamy vinaigrette.
- Apple cider vinegar: Brings bright tang and echoes the apples in the salad. Its mild, fruity acidity balances the maple syrup so the dressing never tastes too sweet.
- Extra virgin olive oil: Slowly blended in at the end, it turns the dressing thick and smooth.
How to Make Roasted Butternut Squash Salad
- Roast the squash. Preheat the oven to 425°F. In a medium bowl, toss the squash with the olive oil and maple syrup. Spread it in a single layer on a large baking sheet and sprinkle with salt and pepper. Roast for 15 minutes, until the edges begin to brown.
- Add the apples. Add the apples to the baking sheet, gently stir them in with the squash and roast 5 minutes more. The squash should be fork tender and caramelized at the edges.
- Make the dressing. Blend the garlic, mustards, maple syrup and vinegar until smooth. With the blender on its lowest setting, slowly pour in the olive oil until the dressing is thick and creamy. Refrigerate until ready to use.
- Cool. Let the squash and apples cool fully to room temperature so they don’t wilt the greens. For quicker cooling, put the baking sheet in the refrigerator.
- Dress the greens. Toss the spring mix with 1/2 cup of dressing in a large bowl, adding more to taste. Remove half of the greens and leave the rest as the first layer.
- Layer and serve. Spread half of the squash and apples, cranberries, sunflower seeds and feta over the greens. Add the remaining greens and repeat the toppings. Serve with extra dressing.
Kami’s tip: Roasting the apples is completely optional. To keep their crunch, peel and chop them as instructed, then toss them in a small bowl with an extra 1/2 tablespoon of maple syrup and add them to the salad.
Ways to Customize This Salad
- Change the greens. Use baby spinach, arugula or chopped kale instead of spring mix.
- Swap the cheese. Crumbled goat cheese or shaved Parmesan both work in place of feta.
- Try other nuts and seeds. Toasted pecans, walnuts or pepitas add the same crunch as sunflower kernels.
- Make it a meal. Add sliced grilled chicken or leftover turkey for a hearty lunch.
Butternut Squash Salad FAQs
- Do I have to roast the apples? No. Roasting is optional. For crunchy apples, toss them with a little extra maple syrup and add them fresh.
- Can I buy pre cut squash? Yes. Look in the produce section for butternut squash already peeled and chopped into 1/2 inch pieces. It makes prep much quicker.
- Why let the squash cool first? Warm squash will wilt the greens and soften the feta. Cooling it to room temperature keeps the salad fresh and crisp.
- Can I make it ahead? Yes. Roast the squash and apples and make the dressing up to a day ahead, then keep them in the refrigerator. Toss and layer the salad just before serving so the greens stay crisp.
- How long does the dressing keep? Because it is made with fresh garlic in oil, keep it in a covered jar in the refrigerator and use it within 4 days. Shake it well before serving.
- How do I store leftovers? Dressed greens wilt quickly, so leftovers are best the same day. Store undressed roasted squash and apples in the refrigerator for 3 to 4 days.
- Can I make the dressing without a blender? Yes. Whisk the garlic, mustards, maple syrup and vinegar in a bowl, then drizzle in the oil while whisking constantly, or shake everything together in a jar with a tight lid.
- What can I serve it with? It is a natural side for roast turkey, stuffing and mashed potatoes, or with roast chicken any time of year.
Thanksgiving Butternut Squash Salad
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons pure maple syrup
- 1 small butternut squash peeled and chopped into 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Granny Smith apples peeled and chopped into 1/2 inch pieces
- 10 cups organic spring mix salad
- 1/2 cup dried cranberries
- 1/2 cup roasted sunflower kernels
- 1 cup crumbled feta cheese
For the Dressing:
- 2 Tablespoons minced garlic
- 1 Tablespoon Dijon mustard
- 1 Tablespoon brown grainy mustard
- 2/3 cup pure maple syrup
- 1/3 cup apple cider vinegar
- 1 cup extra virgin olive oil
Instructions
- Preheat oven to 425 degrees F. In a medium sized bowl, combine olive oil and maple syrup. Add butternut squash and toss to evenly coat butternut squash. Spread butternut squash in a single layer over a large baking sheet. Sprinkle salt and pepper over squash. Roast in oven for 15 minutes. After 15 minutes, add apples to baking sheet with butternut squash and gently stir and combine the apples with the squash. Roast for 5 more minutes.
- Meanwhile, prepare the dressing by blending together garlic, mustards, syrup, and vinegar until smooth. While blending on the lowest setting, slowly pour in the olive oil. Refrigerate dressing until ready for use.
- Once butternut squash and apples are done roasting, allow them to fully cool to room temperature. For quicker cooling, place baking sheet in the refrigerator.
- In a large bowl, add the spring salad with 1/2 cup of dressing. Toss until evenly coated. Add more dressing per taste and toss again to coat. Remove half of the lettuce from the bowl. Leave remaining lettuce as the first layer of the salad.
- Evenly spread half of the butternut squash and apples, dried cranberries, roasted sunflower seeds, and crumbled feta cheese over layer of lettuce. Add the remaining lettuce on top. Repeat spreading the remaining butternut squash and apples, dried cranberries, roasted sunflower seeds, and crumbled feta cheese over the top.
- Serve with additional dressing as needed.
Notes
Made this salad? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing which sides make it to your holiday table.
