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Butternut Squash Autumn Salad

This Butternut Squash Autumn Salad is a light and healthy choice for a starter before an elegant meal or Thanksgiving dinner. Sweet and nutty butternut squash pairs well with maple and sage, alongside red onions, apples and bacon. Topped off with a homemade Apple Onion Vinaigrette, this salad will delight your taste buds. Serves 4 small salads or 2 large salads.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Calories 375.52 kcal

Ingredients
  

  • 2 heaping cups butternut squash cubed
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/4 tsp sage
  • 1/4 tsp salt 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
  • 4 cups leafy greens I used a spring mix
  • 2 cups roasted butternut squash
  • Juice from 1 lemon
  • 2 apples thinly sliced or cubed
  • 1/2 small red onion diced
  • 6 pieces cooked bacon chopped
  • Apple Onion Vinaigrette see recipe
  • Hard boiled eggs optional
  • Grilled chicken optional

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • 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.
  • 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.
  • 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, so plan according.
  • For a complete meal with added protein, top salad with grilled chicken or hard-boiled eggs.

Nutrition

Calories: 375.52kcalCarbohydrates: 44.93gProtein: 8.41gFat: 20gSaturated Fat: 3.07gCholesterol: 18.36mgSodium: 296.4mgFiber: 5.83gSugar: 24.16g
Keyword simple butternut squash salad, butternut squash salad, how to cook butternut squash, autumn salad, fall salad, thanksgiving salad, easy recipe
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