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Cozy Roasted Butternut Squash and Apple Salad: Easy Fall Recipe

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A warm and comforting fall salad featuring caramelized butternut squash, crisp apples, peppery arugula, and a creamy maple-tahini dressing. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp or Fuji apples, cored and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2–3 tablespoons warm water
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • 5 ounces baby arugula
  • ⅓ cup pepitas
  • ¼ cup dried cranberries (optional)
  • ¼ cup crumbled feta or goat cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, slice in half where the neck meets the bulb, peel with a vegetable peeler, scoop out seeds, and cut into 1-inch cubes.
  3. Prep the apples: Core and cut into 1-inch chunks (leave skin on).
  4. In a large bowl, combine squash cubes, apple chunks, olive oil, maple syrup, salt, pepper, and cinnamon. Toss to coat evenly. Spread in a single layer on the prepared baking sheet.
  5. Roast for 25-30 minutes, flipping halfway through, until squash is tender and edges are golden brown.
  6. While vegetables roast, toast pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Transfer to a plate to cool.
  7. Make the dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, and salt. Add warm water one tablespoon at a time, whisking until smooth and pourable. Adjust seasoning to taste.
  8. Let roasted squash and apples cool for about 5 minutes. Place arugula in a large mixing bowl. Add warm vegetables, toasted pepitas, dried cranberries (if using), and crumbled cheese (if using). Drizzle with half the dressing and toss gently. Add more dressing as needed.
  9. Serve immediately, dividing among plates. Finish with a pinch of flaky salt if desired.

Notes

For best results, cut squash evenly to ensure consistent roasting. Toast pepitas fresh for optimal flavor. Let roasted vegetables cool 5 minutes before adding to arugula to avoid over-wilting. Dress salad just before serving. Double the dressing for extra; it keeps in the fridge for up to a week.

Nutrition

Keywords: butternut squash salad, apple salad, fall salad, maple tahini dressing, roasted squash salad, easy fall recipe

Find it online: https://goldensimmer.com/cozy-roasted-butternut-squash-and-apple-salad-easy-fall-recipe/