Butternut Squash Apple Salad

Butternut Squash Apple Salad

Butternut Squash Apple Salad

Butternut Squash Apple Salad

Butternut Squash Apple Salad

Butternut Squash Apple Salad

As the seasons change so do the salads I made. With fall comes squash, apples, cranberries, pears, beets, toasted nuts, and so many delicious fall flavored salads. Many of those appearing in this Butternut Squash Apple Salad. A bed of tender spinach with a 3 ingredient quick and easy apple cider vinaigrette, topped with sweet and spicy roasted butternut squash, crisp fresh apples, red onion, dried cranberries, and maple roasted walnuts (or pecans). So many textures and flavors to keep your taste buds on their toes! I said it too many times to count this summer that salads are not boring and here is yet another salad to prove it. Weather you enjoy it for a lunch or dinner it is sure to my your mouth and tummy happy. Also great as a side dish to accompany a fall soup or protein of choice, or as a colorful crowd pleasing salad at your next get together. This is already on my list for top contenders to make for Thanksgiving as it’s delicious, healthy, colorful, fresh, and is something even those with dietary restrictions can have.

Fall boots, cozy sweaters, warm cups of tea, and a flavorful salad with colors that match the changing leaves outside!

Butternut Squash Apple Salad

Butternut Squash Apple Salad

Makes 4 main dish servings, or 8 side dish servings

Ingredients

  • 1 1/2lb butternut squash, peeled and cut into 3/4″ cubes
  • 2 tsp extra virgin olive oil
  • 1/8-1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/2-1 tsp sea salt or pink Himalayan salt
  • 10oz baby spinach (used Earthbound Farms Organic Baby Spinach)
  • 1/4 red onion, thinly sliced
  • 2 apples, cored and cut into chunks (used State Fair Apples)
  • 1/4-1/3c dried cranberries
  • 1/2c walnuts or pecans halves
  • 1 TBSP butter, optional for maple roasted nuts
  • 1 TBSP pure maple syrup, optional for maple roasted nuts
  • 1 TBSP extra virgin olive oil
  • 1 TBSP apple juice or apple cider
  • 1 TBSP apple cider vinegar
Read the whole recipe on A Whisk and Two Wands