Maple Roasted Butternut Squash & Apple Salad

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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

5 from 3 votes
Cook Time
30 minutes


  • 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


  1. 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. 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. 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.
  4. Note-you can also serve this salad with a store bought balsamic or cranberry dressing.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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.

  2. 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.

  3. 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.

  4. 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)

  5. 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!

  6. 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!

  7. 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!

  8. Thanks! This recipe was great my husband even ask me to prepare more salad so when he is hungry he can eat it as a snack!!! Delicious!!!!!!!!

  9. 5 stars
    This salad is my #1 Thanksgiving staple! It steals the show every year. Thank you, thank you, thank you for this and your many other amazing recipes!

  10. 5 stars
    We are newly low-carb and I have tried a LOT of recipes this year. I mean a LOT. And this one takes the cake. My daughter discovered the roasted veggies cooling on the counter and was raving about that, even without the rest of the salad. Took her breath away when I added the dressing. Completely satisfying and delicious. We did not use any maple syrup, just a bit of maple extract and stevia.

  11. This salad is so delicious. I could not get pepitas in Costa Rica so I subbed some chopped pecans. The greens I used were simple… spinach and leaf lettuce. So filling and it will be a favorite!

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