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.
Servings: 6 servings
Calories: 1sixth
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
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
