Maple-Roasted Butternut Squash and Apple Salad
Warm roasted squash and apples tossed in a tangy maple vinaigrette, topped with toasted pecans and crumbled cheese. This american-inspired salads ready in about 45 minutes pairs cubed butternut squash, thinly sliced honeycrisp apples, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cubed butternut squash
- 2, thinly sliced honeycrisp apples
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 4 cups mixed greens
- 1/4 cup, toasted pecans
- 1/2 cup, crumbled feta cheese
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cubed butternut squash with 2 tbsp olive oil, 1 tbsp maple syrup, and 1/4 tsp salt. Roast for 25 minutes until caramelized and tender.
- Step 2: Whisk 1 tbsp maple syrup, 1 tbsp balsamic vinegar, 1 tsp dijon mustard, and 1/4 tsp salt to make dressing.
- Step 3: Toss 4 cups mixed greens with 2 tbsp dressing in a bowl. Add roasted squash, 2 thinly sliced honeycrisp apples, 1/4 cup toasted pecans, and 1/2 cup crumbled feta.
- Step 4: Drizzle with remaining dressing and toss gently to coat before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Roasted Butternut Squash and Apple Salad take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Roasted Butternut Squash and Apple Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed butternut squash from drying out.
Can I substitute ingredients in Maple-Roasted Butternut Squash and Apple Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Roasted Butternut Squash and Apple Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Roasted Butternut Squash and Apple Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
My whole family loved this.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
