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butternut squash salad recipes - No Diets Allowed

Butternut Squash Salad

Roasted butternut squash with tart apples combined with a tangy mustard dressing makes a perfect salad for any occasion. Prepare your tastebuds for pure deliciousness!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with additional dressing as needed.

Recipe Notes

Be sure to check the produce section to look for butternut squash already packaged and chopped into 1/2 inch pieces.  This will make preparation much quicker and easier.  Also, roasting your apples is completely optional.  If you would like to keep the crunch of your apples, peel and chop your apple as instructed and then toss them in a small bowl with and additional 1/2 Tablespoon of maple syrup.