Heading to an apple orchard or farmers market this fall? Try this heart-healthy, gluten-free recipe featuring oven-roasted butternut squash, fresh apple and toasted pecans on a bed of arugula tossed with a maple apple cider vinaigrette.
Apple & Butternut Squash Salad
- 1 small butternut squash, cubed and roasted
- 1 T. extra-virgin olive oil
- Sea salt & freshly ground black pepper
- 1-2 medium apples, diced
- ½ c. pecans, toasted
- 6 c. arugula (or any dark green of choice)
Ingredients for Maple Apple Cider Vinaigrette
- 1 T. pure maple syrup
- ½ T. Dijon mustard
- ¼ t. sea salt
- 2 T. apple cider vinegar
- ⅓ c. extra-virgin olive oil
- Fresh ground black pepper
Directions
- Preheat oven to 425°F. Peel the butternut squash, remove the seeds and cube into bite-sized pieces. Place on a roasting pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for 35 to 45 minutes, or until golden brown and cooked through.
- While the squash is roasting, combine the maple syrup, Dijon mustard, sea salt, apple cider vinegar, and olive oil in a mason jar. Cover tightly, and shake until everything is emulsified. You can store this in the fridge for up to two weeks for future salads! Just shake again prior to serving.
- If your pecans are not already roasted, place them in a skillet over medium heat on the stovetop. Do not walk away, and keep tossing for 5 to 8 minutes or until fragrant. Remove from heat once done.
- This recipe makes four salads, so divide the ingredients accordingly. When you’re ready for assembly, add your portion of greens to a large bowl and toss with the vinaigrette and diced apple. Top with the roasted butternut squash and toasted pecans. Finish with more black pepper.
Nutrition Information
Per serving: 308 calories (242 from fat), 27 g total fat (3 g saturated fat), 0 mg cholesterol, 152 mg sodium, 17 g carbohydrate, 4 g fiber, 9 g sugar, 2 g protein. Exchanges: 2 vegetable, 5 fat, 1 other carb
Pro Tip: Short on time? Use frozen butternut squash cubes in place of a fresh squash.
For more recipes plus meal prep tips, a five-day meal plan and more, check out “TOPS Every Day, Volume 1: Nutrition & Meal Planning.”
This recipe was created by Kelsey Paulus and was originally featured in the September/October 2021 issue of TOPS News magazine. Recipe photo by Zak Paulus.
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