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Honeycrisp Apple & Butternut Squash Salad
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This nutrient-dense super-food side dish is plant-based and gluten-free, but it can also be enjoyed with a creamy honey goat cheese.
Servings
12 servings
Servings
12 servings
Ingredients
Roasted Butternut Squash
  • 1 medium butternut squash, chopped
  • 1 tsp salt
  • 1/4 tsp white pepper
Salad Base
  • 2 small Honeycrisp apples, medium dice
  • 1/2 cup pomegranate seeds
  • 1/2 cup pecan, chopped
  • 1/4 cup pumpkin seeds, roasted
  • 1 small red onion, small dice
Salad Dressing
  • 1/8 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 small shallot, finely minced
  • 5 large sage leaves, chopped
  • 4 stem thyme, fresh
  • 1 Tbsp brown or whole grain mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/2 bag arugula
Servings: servings
Units:
Instructions
  1. Preheat oven to 500 degrees.
  2. Toss all roasted butternut squash ingredients together and bake on a parchment lined sheet pan at 500 degrees for 20 minutes.
  3. Rotate and continue baking for 20 more minutes or until squash turns dark golden brown and begins to caramelize. Cool completely before gently removing from parchment paper.
  4. Whisk salad dressing ingredients together.
  5. Gently toss salad dressing, base, and roasted butternut squash ingredients together in a medium - large bowl.
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