Roasted Butternut Apple Pecan Salad
Embrace the cozy flavors of fall with this Roasted Butternut Apple Pecan Salad—a vibrant medley of roasted butternut squash, crisp honeycrisp apples, toasted pecans, and creamy feta, all nestled on a bed of fresh baby spinach. This nutrient-packed salad is elevated with pops of sweetness from dried cranberries and a homemade maple Dijon vinaigrette that perfectly balances sweet and tangy notes. Ideal for a holiday side dish or a wholesome weeknight meal, this recipe not only celebrates seasonal produce but also comes together in just 40 minutes. Beautifully textured, deliciously balanced, and bursting with autumnal charm, this salad is sure to impress at your next gathering. Perfect for fall recipes, healthy salad ideas, or seasonal side dishes, it’s rich in flavor and packed with nourishing ingredients.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium honeycrisp apple
- 5 cups baby spinach
- 0.5 cups pecans
- 0.5 cups feta cheese
- 0.25 cups dried cranberries
- 2 tablespoons maple syrup
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and chop the butternut squash into 1-inch cubes. Toss the cubes in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the seasoned squash cubes evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
Core and thinly slice the apples into wedges. Set them aside.
In a large serving bowl, combine the baby spinach, roasted squash, apple slices, toasted pecans, crumbled feta cheese, and dried cranberries.
To make the dressing, whisk together the maple syrup, apple cider vinegar, Dijon mustard, minced garlic clove, and 3 tablespoons of extra virgin olive oil in a small bowl. Add salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy a warm, flavorful autumn-inspired salad.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 107.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 956 mg | 74% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3378 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
