Roasted Butternut Squash Apple Salad is loaded with all your favorite fall ingredients! Buttery roasted butternut squash, crisp apples, and skillet-candied pecans arranged on a bed of mixed lettuces. Sprinkle with feta cheese and drizzle with apple cider vinegar salad dressing.
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Who says salad is just for summer! All these components come together to make a delicious autumn salad with all the fall feels.
This sweet and savory Butternut Squash Apple Salad has the perfect balance of fall flavors. Rich, buttery butternut squash, sweet and tangy apple, salty bacon, and crunchy candied pecans, drizzled with apple cider vinaigrette.
The salad is best assembled at the last minute, as most salads are. However, there are a couple of things you can do to get ahead.
Make ahead and store bought options
This recipe is actually made up of several recipes that comes together to make Butternut Squash Apple Salad. You can make several of the recipes from scratch or choose the shortcut options to purchase them like apple cider vinaigrette.
I like to roast the squash ahead of time, using my Air Fryer Butternut Squash recipe. Roasting the squash in the air fryer saves lots of time, as it can be done in only 10 minutes. Then cool the squash until you are ready to serve the salad.
My delicious Apple Cider Vinegar Salad Dressing can also be made in advance and stored in the refrigerator until you are ready to dress the salad. Just remember to give the apple vinaigrette a quick whisk to meld the ingredients together before drizzling over the salad.
Shortcuts
This roasted butternut squash salad is not one of my typical shortcut recipes because is made up of several recipes. Here are a few shortcuts to make it even easier.
- Buy cubed butternut squash (fresh or frozen).
- Buy pre-sliced apple slices.
- Buy candied pecans sold near the salad croutons or snacking nuts section.
- Buy apple cider vinaigrette often sold in the refrigerated area of the produce section.
Ingredients
What you will need to make the salad butternut squash salad recipe:
Scroll down to printable recipe for exact ingredient quantities.
Skillet Candied Pecans
- Salted butter
- Granulated sugar
- Pecans
Salad
- Air Fryer Butternut Squash
- Stayman-Winesap, Pink Lady, gala, Fuji or other snacking apple
- Mixed spring greens that include arugula
- Cooked crumbled bacon
- Crumbled feta or goat cheese
- Apple Cider Vinegar Salad Dressing or Fuji apple vinaigrette (Panera Bread)
How to make Butternut Squash and Apple Salad
Scroll down to the bottom for the printable recipe with detailed instructions.
1. Skillet Candied Pecans
If you are frying your own bacon, use this same skillet to fry it before making candied pecans to save washing it. Just wipe out the bacon drippings.... or save them for another recipe!
First, make the candied pecans. You can also purchase them next to the croutons.
Tip: At first, you will think the granulated sugar will NEVER melt. Be patient. It will.
- Melt the butter in a small heavy-duty or cast iron skillet over medium heat; add sugar and pecans.
- Stir often, over medium to medium-low heat, about 5 to 6 minutes or until pecans are toasted and sugar is melted and lightly golden.
- Let them cool in skillet or on a plate.
- Break apart when cooled.
2. Roast the butternut squash
I like to roast butternut cubes in the air fryer. Here's my recipe for Air Fryer Butternut Squash.
To roast them in a 400F degree oven, toss 3 cups butternut squash cubes with 1 tablespoon olive oil and ½ teaspoon salt. Bake for 25 minutes on a baking sheet until golden brown.
3. Apple Cider Vinaigrette
You can purchase Panera Bread's Fuji Apple Cider Vinaigrette or make my homemade Apple Cider Vinegar Salad Dressing.
4. Arrange the salad
- Place spring greens on six salad plates; sprinkle with the roasted butternut squash and arrange the apple slices.
- Top with bacon, candied pecans and goat cheese.
- Drizzle each serving with about 2 tablespoons of Apple Cider Vinaigrette.
Arrange all the "particulates", as we call them in the food styling world, on top of the mixed greens.
How to serve
This delicious salad serves 6 as a main course salad for lunch, or 8 as a hearty side salad for dinner.
Enjoy it with a slice of crusty bread, biscuits or toasted focaccia.
Substitutions & Variations
- You really can't go wrong with any apple so pick your favorite!
- Both feta and goat cheese are available with herbs.
- Swap the pecans for any other nut you enjoy, try almonds, walnuts or peanuts.
- Trade out the mixed greens for shredded cabbage for a delicious slaw.
Helpful Information
Any crisp snacking apple like Gala, Fuji, or Honeycrisp will be yummy.
Yes, blackberry vinaigrette sounds yummy to substitute here. Trade out my Black Raspberry (or Blackberry) Vinaigrette for the Apple Cider Vinaigrette. It will also be a beautiful contrast against the butternut squash.
Another purchased vinaigrette that would work is Sweet Vidalia Onion Salad Dressing. It's sweet and tangy with a hint of onion.
The story behind the recipe
I won a contest with this fall salad recipe!
I won! Several years ago, I was one of the winners for Harvest Moon Cafe (Rome, Georgia) restaurant's recipe contest. It is listed below on a pic of their menu!
Scott and I visited Harvest Moon Cafe in the fall on one of our road trip adventures in Rome, Georgia. Harvest Moon was having a recipe contest, so after buying an assortment of apples at the Red Apple Barn in Ellijay, GA, I came home and came up with Apple Roasted Butternut Squash Salad, entered the contest and I won!
I wasn't able to travel back to GA for the tasting but they sent me a menu.
So that's how this yummy salad came about. Enough reminiscing and on to the recipe!
Storage Tips
- Make ahead and storage. All the components of the salad can be prepared ahead of time. Wait to cut the apples and toss with salad dressing until ready to serve. Store any leftover squash and lettuce in the refrigerator, covered or in an air tight container for up to 1 day. Pecans can be stored at room temperature.
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Butternut Squash Apple Salad with Candied Pecans
Ingredients
Candied Pecans
- 1 tablespoon salted butter
- 1 ½ tablespoons granulated sugar
- ½ cup coarsely chopped pecans
Roasted Butternut Squash
- 1 small butternut squash, seeded and cubed (or buy 3 cups fresh cubes)
- 1 tablespoon olive oil
- ½ teaspoon salt
Salad
- 2 medium-size Stayman-Winesap or Pink Lady apples, or your favorite snacking apple thinly sliced
- 9 cups mixed spring greens that include arugula
- 6 tablespoons cooked and crumbled bacon (about 3 slices)
- 2 ounces crumbled feta or goat cheese
- 12 tablespoons apple cider vinaigrette (or apple cider vinegar salad dressing)
Instructions
Candied Pecans
- Melt butter in a small heavy-duty or cast iron skillet over medium heat; add sugar and pecans. Stir often, over medium to medium-low heat, about 5 to 6 minutes or until pecans are toasted and sugar is melted and lightly golden. Let them cool in skillet or on a plate. Break apart when cooled.
Roasted Butternut Squash
- Toss 3 cups butternut squash cubes with 1 tablespoon olive oil and ½ teaspoon salt. Bake at 400F degrees for 25 minutes on a baking sheet until golden brown. Let cool to room temperature.
Assemble the salad
- Place spring greens on six salad plates. Sprinkle with the roasted butternut squash and arrange with apple slices.
- Top with bacon, candied pecans and cheese. Drizzle each serving with about 2 tablespoons of apple cider vinaigrette.
Notes
- Buy cubed butternut squash (fresh or frozen)
- Buy pre-sliced apple slices
- Buy candied pecans sold near the salad croutons or snacking nuts section
- Buy apple cider vinaigrette
- Buy prewashed salad greens
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
MOM
That sound really good, I love salads. You got the prize and good ideas. I liked the Magnolia Express, idea, maybe a picture?