Description

This Roasted Butternut Squash Apple Salad combines the natural sweetness of roasted butternut squash and crisp apples with the peppery freshness of arugula, crunchy walnuts, and tangy feta cheese, all brought together with a honey-olive oil dressing. It’s a vibrant, nutritious salad perfect for fall or any time you crave a flavorful, wholesome meal.

Ingredients

Scale

Vegetables and Fruits

2 lbs butternut squash, peeled and diced
2 medium apples (Honeycrisp or Granny Smith), cored and sliced
4 cups fresh arugula

Nuts and Cheese

1 cup walnuts, roughly chopped
0.5 cup feta cheese, crumbled

Dressing and Seasonings

3 tablespoons olive oil, divided
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of salt

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the squash.
Prepare the butternut squash: Peel and dice the butternut squash into bite-sized pieces. Toss them with 2 tablespoons of olive oil, 1 teaspoon ground cinnamon, and a pinch of salt, ensuring they are evenly coated.
Roast the squash: Spread the coated butternut squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even cooking and caramelization.
Prepare apples and walnuts: While the squash roasts, core and slice the apples into thin pieces. Roughly chop the walnuts to add texture to the salad.
Assemble the salad: In a large bowl, combine the fresh arugula, roasted butternut squash, sliced apples, and chopped walnuts.
Make the dressing and toss: Whisk together the remaining 1 tablespoon of olive oil and 2 tablespoons honey until emulsified. Drizzle the dressing over the salad and gently toss to coat everything evenly. Finally, sprinkle the crumbled feta cheese on top before serving.

Notes

Choose firm apples like Honeycrisp or Granny Smith for a crisp texture that contrasts nicely with the roasted squash.
To enhance flavors, you can add a splash of lemon juice to the dressing or sprinkle some freshly ground black pepper.
Leftovers keep well refrigerated in an airtight container for up to 2 days.
For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.