Honeycrisp Apple & Butternut Squash Salad
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
12servings
Servings
12servings
Ingredients
Roasted Butternut Squash
  • 1medium butternut squash, chopped
  • 1tsp salt
  • 1/4tsp white pepper
Salad Base
  • 2small Honeycrisp apples, medium dice
  • 1/2cup pomegranate seeds
  • 1/2cup pecan, chopped
  • 1/4cup pumpkin seeds, roasted
  • 1small red onion, small dice
Salad Dressing
  • 1/8 cup apple cider vinegar
  • 1/4cup olive oil
  • 1small shallot, finely minced
  • 5large sage leaves, chopped
  • 4stem thyme, fresh
  • 1Tbsp brown or whole grain mustard
  • 1tsp honey
  • 1/4tsp salt
  • 1/2bag arugula
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.
Honeycrisp Apple & Butternut Squash Salad
Print Recipe
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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