Fall Salad with Butternut Squash and Apple Butter Vinaigrette
I brought several new dishes to Thanksgiving this year, including this fabulous salad. I got the idea for this salad from Healthy Food For Living, and I’ve included my own modifications (and specific measurements) below. My parents and I loved this salad! It made a perfect side dish for Thanksgiving since it’s full of fall flavors-butternut squash, apples, cranberries! It’s fresh and light, and makes a great companion to all of those other heavy Thanksgiving dishes.
Sorry I don’t have a better photo of this…I’m notoriously bad at forgetting to take pics of my Thanksgiving food!
Fall Salad with Butternut Squash and Apples
inspired by Healthy Food for Living
- 1 butternut squash, peeled, seeded and chopped into 1 inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 4-5 cups baby spinach
- 1 chopped apple (I used Pink Lady)
- 1/2 cup dried cranberries
- 2 ounces crumbled goat cheese
- 1/3 cup toasted pecans
- Apple Butter Vinaigrette, recipe below
Toss butternut squash with olive oil, maple syrup, salt and pepper. Bake at 400 degrees F for 25 minutes. Allow squash to cool slightly, then toss in a large bowl with spinach, apple, cranberries, goat cheese, pecans and Apple Butter Vinaigrette.
Apple Butter Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons apple butter (This would also be delicious with pumpkin butter)
- kosher salt and pepper, to taste
Whisk together all ingredients.