Ingredients
Scale
- 2 cups butternut squash, peeled and chopped
- 1 medium apple (Honeycrisp or Fuji)
- 4 cups mixed greens (spinach, kale, or your choice)
- 1/4 cup red onion, thinly sliced
- 1/4 cup goat cheese or feta, crumbled (optional)
- 1/2 cup pecans or walnuts, rough chopped
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon balsamic vinegar (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 drizzle maple syrup (for dressing)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until golden and soft.
- While the squash cools, slice the apple, chop the nuts, and slice the onion.
- In a large bowl, layer the mixed greens, then add the cooled squash, apple, onion, nuts, and cheese.
- For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, and maple syrup. Adjust vinegar if you prefer a tangier dressing.
- Pour the dressing over the salad, toss, and serve.
Notes
This salad doesn’t get soggy, making it great for meal prep. Roast squash at high heat for best results, and dress right before serving for crisp greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg