Butternut Squash Apple Salad with Candied Pecans
Roasted Butternut Squash Apple Salad is loaded with all my 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.
Prep Time40 minutes mins
Cook Time21 minutes mins
Total Time1 hour hr 1 minute min
Servings: 6 servings
Calories: 600kcal
Cost: 10
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.
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.
Shortcuts:
- 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
Serving: 1sixth | Calories: 600kcal