This tasty butternut squash salad has juicy apple, creamy goat cheese, candied nuts, and a delightful apple dressing.
You’ll love this butternut squash salad this time of year. Apple, pumpkin seeds, and candied nuts add nice crunch, while the sweet squash and light apple cinnamon dressing make this salad perfect for fall. The creamy goat cheese cuts the sweetness of the other salad ingredients perfectly. This is a staple in our home in the fall and pairs well alongside so many dishes. Come with me and we’ll take a look at the ingredients, how to make it, and more!
Why You’ll Love this Butternut Squash Salad
- This salad is perfect for fall.
- It’s great as a side salad or main dish.
- The cinnamon and brown sugar are delicious on the baked butternut squash.
- Creamy goat cheese and candied nuts pair well with the butternut squash.
- You’ll love the dressing with its tangy apple, sweet honey and cinnamon.
What’s in the Salad?
Butternut Squash – Cut the squash into ½ – ¾ inch cubes and then measure out two cups. You’ll bake it. Chilling the squash before adding it to the salad is optional.
- Speed it up: Stores often carry precut cubed butternut squash in their produce section if you are looking to save some time.
Olive Oil – Olive oil is used to coat the squash before baking and is also an ingredient in the dressing.
- Change it up: Butter is also a great option for coating the squash before baking.
Spices – Cinnamon and nutmeg and a pinch of salt adorn the squash, while cinnamon, ginger, and a little salt and pepper are ingredients in the dressing.
Brown Sugar – This adds a little sweetness to the squash.
Honey – The honey adds a little sweetness and flavor to the dressing.
Apple Cider Vinegar – This is a salad dressing ingredient that adds great flavor and tang to the dressing.
Apple Cider – The apple cider is also a dressing ingredient.
- Change it up: Apple juice works fine if that’s what you have on hand.
Apple – You’ll need one small apple. My favorite apple for this salad is honey crisp. Gala apples are another option but choose your favorite.
Goat Cheese – Crumble the cheese on top of the salad. The cheese complements the sweetness of the other ingredients nicely.
- Change it up: Candied walnuts are another option that work well with this salad.
Pumpkin Seeds – I use roasted, salted pumpkin seeds, but unsalted is fine too.
Candied Pecans – Cinnamon, honey roasted or other candied pecans all work well on the salad.
- Change it up: Another option that work well with this salad is candied walnuts.
Salad Greens – I use mixed baby greens for this salad. You’ll use about 4 oz or 8 cups (NOT packed).
How to Make this Butternut Squash Salad
Bake the Squash
First, I preheat the oven to 400 degrees.
Then, while the oven is preheating, I add the 2 cups of cubed squash, 1 Tbsp of olive oil, ¼ tsp cinnamon, 1/8 tsp nutmeg, ¾ tsp brown sugar and a pinch of salt to a mixing bowl. I prefer to use a wooden spoon and mix together until the squash is evenly coated with the ingredients.
Next, I line a baking sheet with foil and add the squash mixture to the baking sheet spreading it out into a single layer.
Then, I add the squash to the oven and bake for around 18 – 22 minutes or until a fork can easily pierce the squash, while it still maintains its structure. The baking time depends on the thickness of the cubes and your oven. I like to check the squash at 15 minutes, just to be safe.
Make the Dressing
While the squash is baking, I like to make the dressing. I add 2 Tbsp of olive oil, 2 Tbsp of apple cider vinegar, 4 Tbsp of apple cider or juice, 2 Tbsp of honey, 1/4 tsp cinnamon, 1/4 tsp ginger, ½ tsp salt, and 1/4 tsp of pepper to a bowl and whisking the ingredients together until well combined.
Next, I remove the squash from the oven when it is finished baking and let cool while making the rest of the salad.
*** Optional – If you’d like your squash served chilled, add the squash to a plate or bowl when baking is complete and place it in the refrigerator for 30+ minutes or until it has cooled to your preference.
Make the Salad
Then, I add the 8 cups (4 oz) of Mixed baby greens to a large serving bowl and top with the wedges of 1 small apple, the 2 cups of baked butternut squash, ½ cup (2 oz) of goat cheese, 1/3 cup candied nuts and ¼ cup of pumpkin seeds.
Finally, I serve the salad with the dressing on the side and enjoy!
What to serve with this Butternut Squash Salad
Cornbread
Whether you’re serving this as a side salad or full meal salad, cornbread with butter and honey pairs very well on the side of this. *** There are a lot of gluten free mixes available for my gf friends out there. Let me know if you have a favorite brand in the comments below!
Chili
When serving this dish as a side salad, chili is a great option! Try this absolutely delicious pumpkin chili recipe that pairs well with this butternut squash salad.
Wine
If you like wine, a chardonnay is great with this meal and pairs well with everything listed.
Ginger Ale or Sparkling Cider
A tasty ginger ale or sparkling cider or sparkling cranberry cider is a great non-alcoholic option to go with this dish.
Prepping, Making Ahead & Storing Leftovers
Making Ahead
The squash is great made ahead of time and chilled. Also, the dressing can easily be made ahead of time and stored in the fridge. I recommend making just a much as you will eat immediately and mixing ingredients once you are ready to serve the dish. Also, make sure serve the dressing on the side. Serve all ingredients within three days of preparing.
Storing Leftovers
Although the salad is always best when ingredients are mixed together just before serving, leftovers can safely be stored and taste fine in the fridge for up to three days.
Thank you for checking out this butternut squash salad. I hope you enjoy it as much as we do! Let me know what you think in the comments below.
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Fantastic Butternut Squash Salad with Apple and Goat Cheese
Ingredients
Salad
- 8 Cups Mixed Baby Greens * Not packed = about 4 ounces
- 1 Apple, chopped into small wedges * Honey crisp, gala, or your favorite
- ½ Cup Goat Cheese, crumbled * About 2 ounces * Use vegan goat style cheese or remove cheese for dairy free
- ⅓ Cup Candied Pecans
- ¼ Cup Roasted Pumpkin Seeds
- 2 Cups Butternut Squash, cubed * Cut into 1/2 inch - 3/4 inch cubes
- 1 Tbsp Olive Oil * Butter is also an option
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- ¾ tsp Brown Sugar
- Pinch Salt
Salad Dressing
- 2 Tbsp Olive Oil
- 2 Tbsp Apple Cider Vinegar
- ¼ Cup Apple Cider * Apple Juice works too
- 2 Tbsp Honey
- ¼ tsp Cinnamon
- ¼ tsp Ginger
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Preheat the oven to 400 degrees.
- While the oven is preheating, add 2 cups of cubed squash, 1 Tbsp of olive oil, 1/4 tsp cinnamon, 1/8 tsp of nutmeg, 3/4 tsp brown sugar and a pinch of salt to a mixing bowl. Mix the ingredients together until the squash is evenly coated with the ingredients.
- Line a baking sheet with foil and add the squash mixture to the baking sheet spreading it out into a single layer.
- Place the squash in the oven and bake for around 18 – 22 minutes or until a fork can easily pierce the squash, while it still maintains its structure. The baking time depends on the thickness of the cubes and your oven.
- While the squash is baking, make the dressing. Add 2 Tbsp of olive oil, 2 Tbsp of apple cider vinegar, 4 Tbsp of apple cider or juice, 2 Tbsp of honey, 1/4 tsp cinnamon, 1/4 tsp ginger, 1/2 tsp salt, and 1/4 tsp of pepper to a bowl and whisk the ingredients until well combined.
- Remove the squash from the oven when it is finished baking and let cool while making the rest of the salad. *** Optional – If you’d like your squash served chilled, add the squash to a plate or bowl when baking is complete and place it in the refrigerator for 30+minutes or until it has cooled to your preference.
- Add 8 cups (4 oz) of mixed baby greens to a large serving bowl and top with the wedges of 1 small apple, the 2 cups of baked butternut squash, 1/2 cup (2 oz) of goat cheese, 1/3 cup candied pecans, and ¼ cup of pumpkin seeds.
- Serve the salad with the dressing on the side and enjoy!
This was by far the best salad I’ve had in ages! I love the cinnamon on the butternut squash… and that dressing!!! Such a great seasonal recipe, but I’ll be keeping this in my rotation year round.