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Cozy Maple Roasted Butternut Squash and Apple Salad Recipe

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A warm and satisfying fall salad featuring maple-roasted butternut squash, crisp apples, candied pecans, tangy feta, and a zesty apple cider dressing. Perfect for holiday gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups mixed greens (baby spinach and arugula blend recommended)
  • 2 medium apples (Honeycrisp or Fuji), thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss squash cubes with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cinnamon until well coated.
  4. Spread squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender. Set aside to cool slightly.
  5. While squash roasts, line a small plate or baking sheet with parchment paper. In a small saucepan over medium heat, combine pecans, 2 tablespoons maple syrup, brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Stir constantly for 3-4 minutes until sugar melts and pecans are glossy. Pour onto parchment and spread out. Let cool completely, then break into smaller pieces.
  6. In a small bowl or mason jar, combine apple cider vinegar, 2 tablespoons maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk or shake to combine. Slowly drizzle in 1/3 cup olive oil while whisking continuously until emulsified. Adjust seasoning to taste.
  7. In a large bowl, combine mixed greens, sliced apples, dried cranberries, and red onion (if using). Drizzle with about half the dressing and toss gently to coat.
  8. Add warm roasted squash, candied pecans, and crumbled feta. Drizzle with remaining dressing and toss gently. Serve immediately.

Notes

For best results, cut squash into uniform cubes to ensure even roasting. Watch pecans closely while candying to prevent burning. Dress the salad just before serving to avoid soggy greens. Leftover components can be stored separately: dressing keeps up to 1 week in fridge, roasted squash 3-4 days, candied pecans at room temperature for about 1 week.

Nutrition

Keywords: butternut squash salad, maple roasted squash, apple salad, fall salad, holiday salad, candied pecans, warm salad

Find it online: https://cooksyla.com/cozy-maple-roasted-butternut-squash-and-apple-salad-recipe/