Butternut Squash Autumn Salad

When autumn rolls around, you don’t always have to steer towards carb-loaded or fatty comfort foods. Especially when you have those warm fall days, choose something refreshing and light, like this Butternut Squash Autumn Salad. It can be enjoyed as a starter before a meal, or make it a complete meal by adding some hard-boiled eggs or grilled chicken for protein.

This Butternut Squash Autumn Salad has all the inviting tastes of fall. It’s made using your favorite leafy greens, roasted butternut squash, red onions, crisp apples, bacon and a homemade Apple Onion Vinaigrette. Butternut squash is a versatile vegetable and cousin of the pumpkin. It can be used in sweet or savory dishes and has a sweet, nutty flavor with many nutrients such as vitamins C and A, magnesium, potassium and fiber.

This Butternut Squash Autumn Salad will serve four small starter plates or two large meal servings. Adjust ingredient quantities as needed.

Let’s begin!

Ingredients:

Ingredients for Roasted Butternut Squash:

• 2 heaping cups butternut squash, cubed
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1/4 tsp sage
• 1/4 tsp salt (each) and pepper (each)

• 4 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 slice of red onion (1/2 inch thick)
• Salt and pepper, to taste

Salad:

• 4 cups leafy greens (I used a spring mix)
• 2 cups roasted butternut squash
• Juice from 1 lemon (to coat the apples)
• 1–2 apples, thinly sliced or cubed
• 1/2 small red onion, diced
• 4–6 pieces cooked bacon, chopped
• Apple Onion Vinaigrette (see recipe)

Optional Protein Add-Ins:

• Hard boiled eggs
• Grilled chicken

Instructions:

How to cook butternut squash

First, you will want to roast your butternut squash: Preheat oven to 400℉ / 205℃. Add cubed butternut squash to a baking dish. Combine all other ingredients (olive oil, maple syrup, sage, salt and pepper) in a small bowl. Pour over top butternut squash and stir/toss to coat evenly.

Roast butternut squash, uncovered, for 15 minutes, then flip and stir and roast for another 10-15 minutes longer, or until tender and aromatic.Remove from oven and let cool while completing all other steps.

Apple Onion Vinaigrette instructions:

Add all ingredients to a blender or food processor and puree for 1 minute or until mostly smooth. (will have a few visible bits of onion.) Place in small container, cover and refrigerate until needed. Will stay fresh up to 4 days when refrigerated.

Now it’s time to build your salad:

Slice apples thinly and place in a bowl with the lemon juice. Divide all other salad ingredients between plates and top with sliced apples and vinaigrette. This recipe is enough for 4 small salads or 2 large salads.

If you plan on eating as a meal, you can easily add protein with grilled chicken or hard-boiled eggs.If you need the recipe to make hard-boiled eggs, click HERE.

This would make a lovely starter salad before an elegant dinner or Thanksgiving meal.

Enjoy!

💜Julie