Roasted Butternut Squash and Apple Salad

One of my favorite methods for preparing vegetables is roasting them (it brings out a lovely nuttiness).  And one of my favorite salads that uses roasted veggies is this one.  Adapted from a recipe from True Food Kitchen, a local Arizona restaurant (now expanded across the nation) known for it’s healthy preparations of wonderful food, this is easy, gorgeous and delicious!

Roasted Butternut Squash & Apple Salad

Think about combining roasted squash with crisp apples, goat cheese, and toasted walnuts;  toss it with a tasty dressing  using balsamic vinegar & fig preserves;  top the whole salad with pomegranate seeds and you have a winner!  

The best thing is that the squash can be roasted ahead, the walnuts can be toasted ahead, the salad dressing can be prepared earlier in the day, and the remaining ingredients can be portioned and ready to go.  That makes it wonderful for serving at a dinner party, as I did this last weekend!  Easy peasy!

Roasted Butternut Squash & Apple Salad

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Roasted Butternut Squash and Apple Salad

Makes: 4-6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 50 minutes


  • 1 butternut squash, peeled, seeded and cut into bite-size pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 6 oz (about 9 cups) mixed baby greens
  • 1 apple, such as Fuji, Gala , Opal or Honeycrisp, cored and sliced

Salad Dressing:

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp lemon juice
  • 1 tbsp fig preserves
  • Kosher salt & freshly ground pepper
  • 5 oz goat cheese, crumbled
  • 1/4 cup walnuts, toasted and chopped
  • 1/4 cup pomegranate seeds


Preheat the oven to 400º. Line a baking sheet with a silicone baking mat or aluminum foil.

In a bowl, toss the squash with the olive oil and salt. Arrange the squash in a single layer on the prepared sheet. Bake for 20 to 25 minutes, until the squash is slightly browned. Remove from the oven and let cool for 10 minutes.

Whisk together the olive oil, vinegar, lemon juice, fig preserves and a pinch each of salt and pepper. Taste and adjust seasoning as needed.

In a salad bowl, toss together the mixed greens, squash, apple and vinaigrette. Top with the goat cheese, walnuts, and pomegranate seed before serving.

Inspired by True Foods Kitchen


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