1. Can I make Salad with Butternut Squash and Apple ahead of time?

Yes, you can prepare most of the ingredients ahead of time. Roast the butternut squash and store it in an airtight container. You can also prepare the apple cider vinaigrette in advance. However, it’s best to add the apple and toss the salad just before serving to prevent the fruit from browning.

2. Can I use other greens in this salad?

Absolutely! While baby kale is used in this recipe for its slightly bitter flavor, you can swap it out with other salad greens like spinach, arugula, or mixed greens. Each green will bring its own unique taste and texture to the salad.

3. What can I use instead of feta cheese in Salad with Butternut Squash and Apple?

If you're not a fan of feta cheese, goat cheese is a great alternative. It has a creamy texture and a tangy flavor that complements the sweetness of the butternut squash and apple. For a dairy-free option, try using a plant-based cheese.

4. How long will the leftovers last?

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Note that the kale may soften and the apple cider vinaigrette may cause the kale to wilt, so it’s ideal to consume the leftovers soon after

Salad with Butternut Squash and Apple: Delicious Fall Recipe

Name: Salad with Butternut Squash and Apple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups); 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (5 oz.) package baby kale; 1 medium apple, cut into 1/2-inch pieces; 1/2 cup pomegranate seeds (seeds from about 1/2 medium pomegranate); 1/4 cup feta cheese, crumbled; 1/2 cup pepitas (no-shell pumpkin seeds), toasted; Apple Cider Vinaigrette: 2 tablespoons apple cider vinegar; 1/4 cup olive oil; 1/2 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Description

Salad with Butternut Squash and Apple is a vibrant fall dish that combines roasted butternut squash, crisp apples, tangy feta, pomegranate seeds, and toasted pumpkin seeds, all tossed with a homemade apple cider vinaigrette. This healthy, nourishing salad is perfect for light lunches, holiday dinners, or as a seasonal side dish.

Ingredients

Scale

1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (5 oz.) package baby kale
1 medium apple, cut into 1/2-inch pieces
1/2 cup pomegranate seeds (seeds from about 1/2 medium pomegranate)
1/4 cup feta cheese, crumbled
1/2 cup pepitas (no-shell pumpkin seeds), toasted
Apple Cider Vinaigrette: 2 tablespoons apple cider vinegar
1/4 cup olive oil
1/2 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Preheat oven to 400°F (200°C). In a large mixing bowl, toss the butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes, until tender and golden brown.
In a large serving bowl, combine the roasted butternut squash, baby kale, apple, pomegranate seeds, feta cheese, and toasted pepitas.
In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper to make the dressing. Pour the dressing over the salad and toss gently to combine.

Notes

Ensure the butternut squash is evenly roasted by stirring halfway through the cooking time.
If you prefer a different type of greens, you can substitute baby kale with spinach, arugula, or mixed greens.
This salad is best served fresh, but leftovers can be stored in the refrigerator for 1-2 days.
For a dairy-free version, substitute the feta with a vegan cheese alternative.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 12g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 5g
Cholesterol: 10mg