Roasted Butternut Squash and Apple Salad

Butternut squash and apple

I mentioned this dish in my latest post, but boy was it amazing. My daughter got the recipe from the True Food book (again), but changed it up slightly.


1 butternut squash, peeled and cubed

2 tablespoons extra-virgin oil

1 teaspoon salt

6 ounces spinach & arugula mix

2 large apples or 3 small apples

1/2 cup balsamic vinaigrette (she used a orange-cranberry balsamic vinaigrette)

5 ounces goat cheese (she used the almond-milk vegan soft cheese)

1/3 cup pecans chopped



Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper. In a bowl, toss the squash with the olive oil and salt – then arrange the squash on the baking sheet in a single layer and bake for 20-25 minutes. Then let cool for 10 minutes.

In a salad bowl (or individual bowls) toss together the mixed greens, squash, apple and balsamic vinaigrette. Top with cheese and pecans.


That’s all – so easy to make. However, the peeling of the butternut squash was a bit of a pain, so if you want to save some prep-work, just buy it pre-cubbed at the grocery store!

I hope you enjoy as much as I did.



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