Description
A colorful and vibrant fall-inspired salad featuring roasted butternut squash, crisp apple slices, dried cranberries, toasted nuts, and creamy goat cheese, all tossed in a tangy and sweet apple cider vinaigrette. This salad makes a perfect side dish or a light, refreshing main course for autumn gatherings.
Ingredients
For the Salad:
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 cups roasted butternut squash or pumpkin cubes
- 1 Honeycrisp or Fuji apple, thinly sliced
- ½ cup dried cranberries
- ½ cup crumbled goat cheese or feta
- ⅓ cup toasted pecans or walnuts
- ¼ red onion, thinly sliced
For the Apple Cider Vinaigrette:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 tbsp apple cider
- Salt and black pepper, to taste
Instructions
- Roast squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper; roast for 25–30 minutes until tender and caramelized. Let cool slightly.
- Make dressing: In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, apple cider, salt, and pepper until smooth and emulsified.
- Assemble salad: In a large bowl or platter, combine mixed greens, roasted squash, thinly sliced apple, dried cranberries, crumbled goat cheese, toasted nuts, and thinly sliced red onion.
- Toss and serve: Drizzle the salad with the apple cider vinaigrette and toss gently to coat all ingredients evenly. Serve immediately for the freshest flavor and texture.
Notes
- Add grilled chicken or chickpeas to make it a hearty main dish.
- Swap goat cheese for blue cheese for a stronger, tangier flavor.
- Dressing can be made ahead and stored in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
