Autumn Squash and Apple Salad

Autumn Squash and Apple Salad
  • Difficulty:

  • Prep Time:

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  • Servings:

    6 - 8


Celebrate essential fall foods with this hearty salad that mixes in butternut squash, local apples and dark leafy greens.


  • 1 Tbsp. coconut oil
  • 4 cups winter squash (such as butternut, kabocha, red kuri or Hubbard), cubed
  • 5 oz. baby kale, baby spinach, power greens or spring salad greens mix
  • 2 medium apples (such as Fuji, Granny Smith, Gala or Honeycrisp), cored, quartered and sliced
  • 6 oz. goat cheese or bleu cheese crumbles
  • 1 cup walnut halves and pieces, roasted
  • ¼ cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 tsp. fresh sage leaves, minced
  • ½ cup fruity extra-virgin olive oil
  • Sea salt and fresh ground black pepper to taste


  1. Preheat the oven to 450°F. Spread the coconut oil in a large baking pan and spread the squash cubes in a single layer, season with salt and pepper and bake until golden, about 30-45 minutes, stirring half way through baking time. When squash is cooked through allow to cool to room temperature.
  2. Arrange the salad greens in a large serving bowl and top with apples, cooled roasted squash cubes, crumbled cheese and walnuts.
  3. Make the vinaigrette by whisking together the apple cider vinegar, maple syrup, sage and olive oil, and season with salt and fresh ground black pepper to taste. Drizzle dressing over salad. Toss salad and serve.
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