Two Peas and Their Pod

Maple Roasted Butternut Squash & Apple Salad

Salad is usually not the star of the Thanksgiving meal. Most people look forward to the turkey, stuffing, cranberry sauce, rolls, and dessert. We always serve a green salad anyways because eating a little salad makes us feel better about the rest of the meal, right?:) Well, this year make sure you save room for the greens because this Maple Roasted Butternut Squash & Apple Salad just might steal the show. It is that good!

To make the salad, I roasted maple glazed butternut squash and apple chunks in the oven to bring out their flavors. I added the squash and apples to a bed of mixed greens. I also topped the salad with dried cranberries, pepitas, and feta cheese. I like to serve the salad with a maple mustard dressing. The recipe is included below. It is easy to make, but if you are in a pinch a store bought balsamic or cranberry dressing work well too.

If you were thinking about crossing that green salad off your Thanksgiving menu this year, don’t do it. Add this Maple Roasted Butternut Squash & Apple Salad to the menu. This salad is delicious, pretty, and a great way to balance out all of those carbs on your plate:)

Maple Roasted Butternut Squash & Apple Salad

Yield: Serves 8-10

Cook Time: 30 minutes

Ingredients:

1 small butternut squash, peeled and chopped
3 Granny Smith apples, core and chopped
1/2 tablespoon olive oil
1 tablespoon pure maple syrup
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
freshly ground black pepper
About 10 cups mixed salad greens
1/4 cup dried cranberries
1/2 cup pepitas
3/4 cup feta cheese

For the Maple Mustard Dressing:
4 cloves garlic
1 tablespoon Dijon mustard
1 tablespoon brown grainy mustard
2/3 cups pure maple syrup (you can use "imitation" maple syrup to cut costs, but I recommend at least using 1/2 pure maple syrup)
1/3 cup apple cider vinegar
1 cup canola oil
Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees F. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.

2. While the squash and apples are roasting, make the maple mustard dressing, if using. Combine garlic, mustards, syrup, vinegar, salt and pepper in a blender or food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.

3. Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.

Note-you can also serve this salad with a store bought balsamic or cranberry dressing.

  Pin It

96 Responses to “Maple Roasted Butternut Squash & Apple Salad”

  1. 43
    Jessica @ How Sweet — November 16, 2011 @ 9:06 pm

    Love this salad so much… I’m thinking it’s lunch tomorrow!

  2. 44
    Lora @cakeduchess — November 16, 2011 @ 10:38 pm

    Hi Maria-Love this healthy salad. Apples and roasted squash are a fantastic combination. xx

  3. 45
    Cookin' Canuck — November 16, 2011 @ 11:09 pm

    This sounds wonderful, Maria and would make such a colorful contribution to the Thanksgiving table.

  4. 46
    Feast on the Cheap — November 17, 2011 @ 10:48 am

    I have been CRAVING butternut squash recently so I ordered a very similar salad the other night at a restaurant. I just love tossing squash with fresh greens. This looks fabulous!

  5. 47
    Rachel @ Not Rachael Ray — November 17, 2011 @ 11:06 am

    This sounds great! I love that you roasted the apples with the squash.

  6. 48
    Nancy@acommunaltable — November 17, 2011 @ 12:41 pm

    Yeah for salad at Thanksgiving!! I am with you – it definitely needs to be on the table and this one would be perfect – flavors, colors, everything!!!

  7. 49
    Terra — November 17, 2011 @ 8:16 pm

    Your salad looks beautiful! Love the flavor combinations:-) It was fun cooking with you at the Communal Table for Food Network! Take care, Terra

  8. 50
    Baking Serendipity — November 17, 2011 @ 10:20 pm

    I love a steal the show salad :) Pairing squash with apple sounds fantastic!

  9. 51
    foodwanderings — November 17, 2011 @ 10:32 pm

    Ooh I love this salad. You won’t believe how many squashes and apples I got here. Perfect for lunch tomorrow as I get my house ready for Thanksgiving!

  10. 52
    Deborah — November 17, 2011 @ 11:29 pm

    We don’t normally have a green salad for Thanksgiving, but I think we need to change that this year!!

  11. 53
    Valerie — November 18, 2011 @ 12:43 am

    This was sooooo delish! By the looks of it I knew it would be good but I wanted to test it out before adding it to our Thanksgiving menu. I made it with tonight’s dinnr and it was even better than expected and I can’t wait to share it with all the family.

  12. 54
    Tanya — November 18, 2011 @ 1:49 am

    I found your blog a while back but only recently started following it. I really like the format. It is very neat and clean and the pictures are great. I have printed many recipes that I know will be a hit with my family. Thanks.

  13. 55
    Tracy @ Sugarcrafter — November 18, 2011 @ 11:39 am

    What a gorgeous salad! I would love to have this at our Thanksgiving feast. I may have to make room for it on the table this year! :-)

  14. 56
    angela@spinachtiger — November 18, 2011 @ 5:02 pm

    Part of my job this year is to bring the salad and this is fit for queens and kings. I actually was thinking this could be an easy friday night supper for us. We tend to eat light on days we are not entertaining or dining out.

  15. 57
    Norma Chang — November 18, 2011 @ 7:29 pm

    That salad looks sooooo delicious and healthy. I am invited to Thanksgiving dinner but I will save the recipe and make it for Christmas or why not anytime?

  16. 58
    Amber, RD — November 20, 2011 @ 3:35 pm

    I love a good salad as much as about anything, except dessert of course. This looks so good and sounds like it has some great fall flavors. Thanks for sharing!

  17. 59
    Kristina Vanni — November 20, 2011 @ 6:37 pm

    Not every dish at Thanksgiving needs to be indulgent! This is colorful, beautiful and healthy!

  18. 60
    Georgia Pellegrini — November 20, 2011 @ 7:18 pm

    I always make sure to serve salad at Thanksgiving too. It balances out all that gravy and stuffing!

  19. Pingback: Setting the Table {Good Living: Part I}

  20. 61
    Casey — November 21, 2011 @ 8:22 pm

    Perfect for the season. I make soup with squash and apple and it is delicious. This salad, I am sure, will also be tantalizing to the tongue.

  21. 62
    Winnie — November 23, 2011 @ 8:24 am

    Yum! I could eat this, some turkey, and a little pie, and be completely happy on Thanksgiving :)

  22. Pingback: Brussel Sprout Gratin » Chez Us

  23. 63
    Scott Jones — November 26, 2011 @ 6:55 pm

    This is so cool! My girls love butternut squash — sounds like the perfect salad for tomorrow’s lunch.

    Glad we were at Food Network’s Communal Table together!

    Best regards, Scott
    (Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)

  24. 64
    Marissa @Sea Flower Studios — November 29, 2011 @ 7:05 pm

    Just made this salad for dinner and it was delicious! One adjustment I made was to carmelize the pepitas in a little butter and brown sugar. It added a nice texture to the salad. Great recipe!

  25. 65
    Sue — December 5, 2011 @ 4:12 pm

    Brown grainy mustard? Is that spicy brown mustard? I don’t want to get the wrong kind and mess up the taste. Thanks!

    • Two Peas replied: — December 5th, 2011 @ 9:00 pm

      Yes, spicy brown mustard. Enjoy!

  26. 66
    Yang@eatwell101.com — December 8, 2011 @ 4:43 pm

    A very appetizing recipe and a wonderful presentation. Congratulations for the recipe and your blog, nice to meet you. Bye see you soon.

  27. 67
    Cynthia — December 14, 2011 @ 10:34 pm

    I made this for Thanksgiving and again for a holiday party last night. A total success and a real keeper of a recipe!

  28. Pingback: Christmas Eve Dinner! Or, Finally Catching Up on My Blog… | My blank page

  29. 68
    Jed — February 17, 2012 @ 11:01 pm

    DO NOT COOK APPLES!!!!

    This salad is SOOOO much better with smaller raw apple chunks.

    trust me. have made it both ways

  30. 69
    leora — May 29, 2012 @ 11:29 am

    unlike everyone who commented that this salad looks amazing… i actualy made it and it was fabulous!! my guests were highly impressed and finished the whole thing!

  31. Pingback: Saturday Night Dinner – Get Your Greens On | Brooklyn Locavore

  32. Pingback: Apple Carrot Salad with Cilantro Recipe

  33. 70
    Cheeku Bhasin — November 6, 2012 @ 4:56 am

    Fantastic recipe and photos. I have posted a link to your recipe on my own recipe for roasted butternut squash salad with tahini-yogurt-herb dressing, do take a look when you have a chance.
    https://cook2jhoom.wordpress.com/2012/04/15/spicy-roasted-butternut-squash-salad-with-a-yogurt-tahini-herb-dressing/
    I have also recently published a cookbook on healthy Indian food.
    Best wishes,
    Cheeku Bhasin

  34. Pingback: Spicy Roasted Butternut Squash Salad with a Yogurt-Tahini-Herb dressing | Cook2Jhoom

  35. 71
    Beth — November 12, 2012 @ 10:27 am

    This looks so good! I’m bringing it to our work Thanksgiving potluck!

  36. 72
    Peggi — November 16, 2012 @ 9:06 am

    This Salad was a HIT last month at a neighborhood dinner. And the next day (I did not dress the salad) it was even better! I am serving it at a dinner party tomorrow night. And I’ll roast the squash/apples today. EASY and DELISH!

  37. 73
    Peggi — November 16, 2012 @ 9:08 am

    And if you’re looking for another butternut squash recipe – this soup was a hit!
    http://www.epicurious.com/recipes/member/views/ROASTED-BUTTERNUT-SQUASH-AND-LEEK-SOUP-50056931

  38. Pingback: Thanksgiving Recipe Round-up | Emma's Baking Addiction

  39. Pingback: Adventures in the Kitchen: Fresh Fork Thanksgiving with Mom « The Omnivore's Kitchen

  40. 74
    jane — November 27, 2012 @ 3:44 pm

    I made this for Thanksgiving dinner. It was fabulous! Got lots of compliments and recipe requests. Some one referred to it as ‘world class’. I think I’ll be making this every Thanksgiving and some other times. Thanks for a great recipe!

Leave a Comment

Current ye@r *