Apple & Butternut Squash Salad

Butternut Squash

About half of a big butternut squash. Cut into half, remove the seeds. Cut the squash into quarters. Peel and chop it into chunks. I used approximately 2 cups full of chopped butternut squash. Add more or less according to your preference. Toss the chunks with about 1 tbsp of olive oil. Sprinkle some salt and roast till it is done. Should be fork tender.

Apple

Choose any apple of your choice. I have added Granny Smith apple for the tanginess. You can mix red and green apples if you wish. Core the apple and cut it into bite size pieces. I prefer to chop the apple last so that it does not brown. Mix the chopped apple with some lemon juice.

Spring Onion

One or two stalks of spring onion. Trim the end and then chop both the white and green parts.

Spinach

Baby spinach leaves or any salad leaves of your choice. Rocket, baby kale, dark green lettuce, etc all go well with this salad. Can use mixed leaves if you wish.

Fresh Mint

Adds a bit of refreshing flavour.

Pecans

Toast the pecans lightly in a pan over low heat. Alternately, toast them in the microwave oven for 2 minutes.

Sesame Seeds

I love using black sesame seeds for this salad. You can add any seeds of your choice – sunflower, pumpkin, flax seeds, hemp seeds, etc. Toast the sesame seeds lightly in a pan over low heat till they just begin to pop. Transfer to plate and allow them to cool down. If you are using other seeds, toast them lightly.

Red Chilli Flakes

We like to add a bit of red chilli flakes to give the salad a bit of warmth.

Feta

About 30g of feta. Crumble it or cut into cubes.

Lemon

Fresh lemon juice for the lemon vinaigrette dressing.

Olive Oil

Use good quality olive oil. We need about 1-2 tbsp to toss the butternut squash cubes before roasting. Also need some for the salad dressing.

Maple Syrup

My choice of sweetener for the salad dressing. Can opt to add honey.

Dijon Mustard

Not only does it act as an emulsifier but also adds a sharp acidic flavour to the dressing.

Salt

Add according to your taste. Sprinkle some salt over the butternut squash pieces before roasting. Also need some salt for the dressing.

Pepper

Add freshly cracked black pepper for flavour to the salad dressing.

Print

APPLE & BUTTERNUT SQUASH SALAD

Apple & Butternut Squash Salad is delicious, pretty, healthy and nourishing. Serve it cold or warm, definitely is perfect for the Fall season. Add other ingredients of your choice.

Course Appetizer, Light Meal, Salad, Side Dish

Cuisine International

Keyword apple and butternut squash salad, butternut squash salad, fall salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author mayurisjikoni

Ingredients

FOR THE SALAD

• 2 cups butternut squash diced, bite size pieces
• 2 cups baby spinach or any salad greens
• 1 large green apple
• 1 tbsp olive oil
• ½ tsp salt
• ¼ cup pecans approximately 35g
• ¼-½ tsp red chilli flakes
• 1 tbsp black sesame seeds
• 1 tbsp lemon juice
• ¼ cup spring onion chopped
• ¼ cup feta approximately 30g

FOR THE LEMON VINAIGRETTE

• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon Mustard
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

ROAST THE BUTTERNUT SQUASH

• Preheat the oven to 180°C.
• Toss butternut squash with olive oil and ½ tsp salt.
• Roast in the oven for 20-25 minutes or until done. It should be fork tender. Diced butternut squash cooks faster than halved one.
• Let the roasted butternut squash cool down completely if you are making a cold salad.
• For warm salad add the warm butternut squash pieces just before serving.
• While the butternut squash is roasting, prepare the other ingredients.

SALAD PREPARATION

• Toast the sesame seeds lightly in a pan over low heat. As soon as they begin to pop, transfer to a plate and allow them to cool.
• Toast the pecans for 2-3 minutes in a pan over low heat. Transfer to a plate.
• Get the spinach leaves or salad leaves ready.
• Chop the spring onion, both the green and white parts.
• Tear or chop the mint leaves.
• Cut the apple into half. Core and then cut into bite size pieces.
• Toss with 1 tbsp lemon juice so that the apple does not become brown.
• Crumble or cut the feta cheese into cubes.
• When the butternut squash cubes are ready, mix all the ingredients - apple, pecans, spinach, red chilli flakes, sesame seeds, feta, mint and spring onion.
• Drizzle with some lemon vinaigrette dressing and enjoy.

PREPARE THE LEMON VINAIGRETTE

• Add all the ingredients for the dressing a mixing bowl, cup or jar.
• Whisk till it becomes creamy.
• If you are using a jar, close it tightly with the lid. Give it a good shake.

Notes

• Mix green and red apples.
• Add other nuts of your choice, like walnuts.
• Use a mixture of salad leaves.
• Add seeds of your choice. I like to add either pumpkin or sunflower seeds.
• Add pomegranate arils if you want to.
• Thyme is another good choice for herbs.
• Can use ready made dressing of your choice.

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A Small Request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
• tag me as #mayuri_jikoni on Instagram