Introduction to Fall Harvest Salad with Roasted Butternut Squash and Apple
As the leaves turn golden and the air gets crisp, I find myself craving the flavors of fall. This fall harvest salad with roasted butternut squash and apple is my go-to recipe for those busy days when I want something nutritious yet delicious. It’s a vibrant dish that not only impresses my family but also fills our home with the warm scents of autumn. Whether you’re hosting a gathering or just need a quick meal, this salad is a delightful way to celebrate the season while keeping things simple and satisfying.
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Fall harvest salad with roasted butternut squash and apple: Discover a delicious recipe!
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and nutritious fall harvest salad featuring roasted butternut squash and apple, perfect for autumn gatherings.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 apples, cored and sliced
- 4 cups mixed greens
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the mixed greens, roasted butternut squash, sliced apples, walnuts, dried cranberries, and feta cheese.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Drizzle over the salad and toss gently to combine.
- Serve immediately and enjoy your fall harvest salad!
Notes
- Feel free to add other seasonal vegetables like roasted beets or Brussels sprouts.
- This salad can be made ahead of time; just add the dressing right before serving.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Why You’ll Love This Fall Harvest Salad with Roasted Butternut Squash and Apple
This fall harvest salad with roasted butternut squash and apple is a true gem for busy moms and professionals alike. It’s quick to prepare, taking just 45 minutes from start to finish. The combination of sweet roasted squash and crisp apples creates a flavor explosion that’s both comforting and refreshing. Plus, it’s packed with nutrients, making it a guilt-free indulgence that everyone will love!
Ingredients for Fall Harvest Salad with Roasted Butternut Squash and Apple
Gathering the right ingredients is half the fun of cooking! For this fall harvest salad with roasted butternut squash and apple, you’ll need a delightful mix of flavors and textures. Here’s what you’ll need:
- Butternut squash: This sweet, nutty squash is the star of the show. It adds warmth and a creamy texture when roasted.
- Apples: Crisp and juicy, apples bring a refreshing crunch. I love using Honeycrisp or Granny Smith for their perfect balance of sweetness and tartness.
- Mixed greens: A blend of greens like spinach, arugula, or kale provides a fresh base. They’re packed with vitamins and add a lovely color contrast.
- Walnuts: These crunchy nuts add a delightful bite and healthy fats. If you’re not a fan, pecans or almonds work beautifully too.
- Dried cranberries: Sweet and tangy, they offer a burst of flavor and a pop of color. You can substitute with raisins or chopped dates if you prefer.
- Feta cheese: Crumbled feta adds a creamy, salty element. For a dairy-free option, try using avocado or omit it altogether.
- Olive oil: A good quality olive oil is essential for roasting and dressing. It enhances the flavors and adds richness.
- Balsamic vinegar: This tangy vinegar ties everything together with its sweet acidity. You can swap it for apple cider vinegar for a different twist.
- Salt and pepper: Simple seasonings that elevate the dish. Don’t skip these; they bring out the natural flavors of the ingredients.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients, as they’ll come together to create a beautiful and delicious salad!
How to Make Fall Harvest Salad with Roasted Butternut Squash and Apple
Step 1: Preheat the Oven
Preheating the oven is crucial for even cooking. It ensures that your butternut squash roasts perfectly, developing that sweet, caramelized flavor we all love. Set your oven to 400°F (200°C) and let it warm up while you prepare the other ingredients. This small step makes a big difference!
Step 2: Prepare the Butternut Squash
To prepare the butternut squash, start by peeling it with a vegetable peeler. Then, cut it in half lengthwise and scoop out the seeds. Next, cube the squash into bite-sized pieces. For easier handling, you can microwave it for a minute or two to soften the skin. Toss the cubes in 2 tablespoons of olive oil, salt, and pepper to season them well. This will enhance the flavor during roasting!
Step 3: Roast the Butternut Squash
Spread the seasoned squash cubes on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes. Halfway through, give them a stir to ensure even cooking. You’ll know they’re done when they’re tender and slightly caramelized. The aroma will fill your kitchen, making it hard to resist!
Step 4: Combine the Salad Ingredients
In a large bowl, combine the mixed greens, roasted butternut squash, sliced apples, chopped walnuts, dried cranberries, and crumbled feta cheese. The freshness of the greens is key, so make sure they’re crisp. Gently toss everything together, allowing the flavors to mingle. This colorful mix is not only beautiful but also packed with nutrients!
Step 5: Make the Dressing
In a small bowl, whisk together the remaining olive oil and balsamic vinegar. This simple dressing brings everything together. If you want to switch things up, try adding a teaspoon of honey or a dash of mustard for extra flavor. It’s quick and easy!
Step 6: Toss and Serve
Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best flavor and texture. For a beautiful presentation, consider adding a few extra walnuts or cranberries on top. Your fall harvest salad with roasted butternut squash and apple is now ready to impress!
Tips for Success
- Always taste as you go! Adjust seasoning to your preference.
- For extra flavor, roast the walnuts for a few minutes.
- Use a mix of apples for a more complex flavor profile.
- Let the roasted squash cool slightly before adding to the salad.
- Make the dressing ahead of time for a quick assembly.
Equipment Needed
- Baking sheet: A standard sheet works well, but a cast-iron skillet adds a nice touch.
- Vegetable peeler: Essential for peeling the squash; a sharp knife can also do the trick.
- Mixing bowl: Any large bowl will suffice for combining ingredients.
- Whisk: Perfect for mixing the dressing; a fork can work in a pinch.
Variations of Fall Harvest Salad with Roasted Butternut Squash and Apple
- Add roasted beets: Their earthy sweetness pairs beautifully with the squash and apples.
- Include Brussels sprouts: Shredded or roasted, they add a delightful crunch and extra nutrients.
- Try different cheeses: Goat cheese or blue cheese can provide a tangy twist to the salad.
- Make it grain-based: Add quinoa or farro for a heartier salad that’s perfect as a main dish.
- Go vegan: Omit the feta and use avocado for creaminess, or add chickpeas for protein.
- Spice it up: Add a pinch of cinnamon or nutmeg to the dressing for a warm, autumnal flavor.
Serving Suggestions for Fall Harvest Salad with Roasted Butternut Squash and Apple
- Pair with crusty whole-grain bread for a satisfying meal.
- Serve alongside roasted chicken or turkey for a festive touch.
- Enjoy with a glass of crisp white wine or apple cider.
- Garnish with fresh herbs like parsley or thyme for added color.
FAQs about Fall Harvest Salad with Roasted Butternut Squash and Apple
Can I make this salad ahead of time? Absolutely! You can prepare the roasted butternut squash and the dressing in advance. Just keep them separate until you’re ready to serve. This way, the salad stays fresh and crisp!
What type of apples work best in this salad? I recommend using Honeycrisp or Granny Smith apples. Their balance of sweetness and tartness complements the roasted butternut squash beautifully. However, feel free to experiment with your favorites!
Is this salad suitable for a vegan diet? Yes! To make this fall harvest salad with roasted butternut squash and apple vegan, simply omit the feta cheese. You can add avocado or chickpeas for creaminess and protein instead.
Can I add other vegetables to this salad? Definitely! Seasonal vegetables like roasted beets or Brussels sprouts can enhance the flavor and nutrition of your salad. Get creative with what you have on hand!
How can I store leftovers? Store any leftover salad in an airtight container in the fridge. However, it’s best to keep the dressing separate to prevent the greens from wilting. Enjoy within a day or two for the best taste!
Final Thoughts
Creating this fall harvest salad with roasted butternut squash and apple is more than just a recipe; it’s a celebration of the season. The vibrant colors and flavors remind me of cozy family gatherings and the joy of sharing good food. Each bite is a delightful mix of sweetness and crunch, making it a dish everyone will love. Plus, it’s a breeze to prepare, fitting perfectly into my busy life. I hope this salad brings warmth and happiness to your table, just as it does to mine. Enjoy every delicious moment!