Fall is here and I’m totally obsessing over goat cheese lately, so put the two together and out came this roasted butternut squash and apple salad, with of course lots of goat cheese. You better believe this will be a side dish at thanksgiving this year. It’s super easy to put together, uber healthy, and oh so delicious!
One of my favorite things to eat is salad. If you asked me if I could only eat one thing for the rest of my life, it would for sure be salads. A plate full of plants… now that’s my jam! Plus, there are so many ways to throw a salad together and the topping are endless.
Butternut Squash – A Seasonal Staple
This salad starts by roasting cubed butternut squash. If you’re new to butternut squash, don’t be intimated. Here are some fun facts and tips for roasting this gem.
Just for Fun
- Did you know butternut squash is technically a fruit!? I didn’t until I wrote this post… ha!
- It’s a good source of fiber, and nutrients such as vitamin C, vitamin A, potassium, and magnesium. It’s high antioxidant content may help decrease disease risk (1).
Prepping the Squash
- In order to cube the squash, start by cutting the ends from the butternut squash.
- Using a vegetable peeler, or a sharp knife, carefully peel or trim off the skin from the butternut squash. Cut the squash in half lengthwise and scoop out the seeds.
- Place butternut squash cut side down on cutting board and cut into 3/4 inch slices. Cut the slices into about 3/4 inch cubes. Now you’re ready for roasting!
But, let’s be honest about cubing the squash… I don’t know if you guys have noticed but you can buy it already cubed in the grocery store (around fall season). So I’m not going to lie… a lot of the time I buy it already cubed to save the time. BUT, if I’m feeling extra fancy I buy the actual squash because there is something more fresh about buying the actual fruit and preparing it yourself.
All the Fixin’s
In addition to the roasted butternut squash, this salad calls for apples (the sweeter the better), goat cheese, red onion, and walnuts. Although I do think pepitas would be delicious as well in place of the walnuts. Then it is topped with a simple apple cider vinaigrette. So, all in all, a cinch to whip together.
If you don’t use up all of the dressing, you can keep in in your fridge for about 5-7 days. But note that if you are using high quality olive oil, it will solidify in the fridge. This doesn’t affect the dressing, you’ll just need to let the dressing sit at room temperature for 5-10 minutes before being able to shake up and use.
Check out one of my other favorite fall salads for another great salad recipe!
If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Butternut Squash and Apple Salad
For the Salad
- 1.5-2 lb. butternut squash, cut into 3/4" cubes about 3.5 cups cubed
- 1 tbsp. extra virgin olive oil
- 1/4 tsp. fine sea salt
- 1 large sweet apple, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup raw walnuts
- 4 oz goat cheese, crumbled
- 5 oz spinach and arugula mix
For the Dressing
- 1/3 cup extra virgin olive oil
- 2.5 tbsp. apple cider vinegar
- 1 tbsp. honey
- 1/4 tsp. fine sea salt more to taste
- 1/8 tsp. ground mustard optional
- Preheat oven to 400 and line baking sheet with parchment paper.
- Evenly lay cubed butternut squash on prepared baking sheet and drizzle with 1 tbsp. olive oil and 1/4 tsp. sea salt. Mix squash to evenly coat with oil and salt.
- Bake squash for 25-30 minutes, stirring half way through, or until squash is golden brown.
- While the squash is cooking prepare the rest of the salad by adding spinach and arugula mix to a shallow bowl or large plate. Sprinkle or evenly lay the apple, onion, walnuts, and goat cheese over lettuce mix.
- Once the squash is cooked let cool completely and then add to prepared salad.
- Prepare the dressing by adding all dressing ingredients to a small mason jar and shaking until mixed.
- Serve with dressing on the side, or drizzled over the salad. Enjoy!
- When preparing this salad, a large shallow bowl or large plate works best to keep the toppings evenly distributed and from keeping them from weighing down the lettuce mix.
- Any lettuce mix will do for this salad, but I highly recommend arugula mixed in there. The peppery/spicy taste and crunch of arugula is perfect for this salad.
- The ground mustard is optional for the dressing. It tastes great without, but does add a little somethin’ to the end product if you have some around.