This fall/winter beautiful salad is satisfying, nutritious and loaded with sweet and tangy flavours! The sweet roasted butternut squash, with the crispy tangy apple, creaminess of the goat cheese and honey glazed roasted pecans is a perfect pairing with the honey and apple cider vinaigrette!
I referred to this salad as a fall-winter salad for the reason of the ingredients I added and how they were prepared. I love the variety of textures in this salad.
The butternut squash is abundant in the fall and continues into the winter months. I love the rich natural sweetness of squash once it is roasted and the roasted honey pecans adds that perfect crunch and sweetness.
There are so many different varieties of apples to choose from when adding them to salads. I chose Granny Smith and they can be tangy, however other varieties can be substituted if you prefer a sweeter apple.
The creaminess of the goat cheese when combined with the many combination of flavours in the salad has your taste buds singing!!
INGREDIENTS AND TIPS
Salad:
- Butternut Squash: is the perfect squash for this recipe
- Extra virgin olive oil: recommend to use a good quality of evoo
- Seasonings: I like to use Himalayan salt and pepper
- Pecans: walnuts can be substituted
- Honey: or maple syrup is an option, although I really liked the honey flavour
- Mix greens: I like to use a variety for this salad and often prefer organic greens, can easily add kale, more of aurgula and spinach
- Apple: for a sweeter apple choose Gala or Honey Crisp
- Goat cheese: or crumbled feta
- Pomegranate: I love the crunchy and flavour of pomegranates and they definitely make a salad festive!
Vinaigrette:
- Extra virgin olive oil: again select a good quality of evoo, also you will find the rich flavour of olive oil comes through
- Apple Cider Vinegar: I find was the best choice for this salad because of it’s flavour
- Honey: I would recommend staying with honey for the dressing
- Garlic powder: you can use fresh garlic, only 1 clove needed
- Salt and pepper
WHY MAKE THIS SALAD
- nutritious and loaded with antioxidants, reduces inflammation and heart healthy
- can be enjoyed as a meal or a side
- has lots of delicious flavours and textures
- can make ahead and toss with vinaigrette just before serving
SUGGESTIONS WHEN MAKING THIS SALAD
To prevent the sliced apples and pears from turning brown, due to oxidation. I like to squeeze some lemon juice onto the sliced/cubed apples to prevent them from browning. You may taste a little bit of lemon flavour on the apples. However, soaking them in a small bowl of cold water with 1 tablespoon of honey for 5 minutes. I chose this method because it adds a little bit of sweetness which works nicely for this salad. I have also used lemon juice and you can soak them with 1 teaspoon of lemon juice and a cup of cold water for 5 minutes.
Granny Smith apples are a good choice for their firm flesh but they tend to be tart. There are so many varieties of apples to choose from and as I mentioned Gala and Honey Crisp are my favourite for their sweet yet tart flavours. However, you want what will compliment this salad since they will be soaked in honey and the salad dressing has some sweetness to it.
To roast the pecans, simply mix together honey and pinch of salt in a 350 ºF or 176C oven on a prepared baking sheet for 6-7 minutes. Stir once removed to prevent them from sticking to the parchment paper. Set aside to cool.
STORING
This delicious salad will keep up to 2 days in the refrigerator in an air-tight container. Keep in mind, the apples and pears will start to brown and if you use Bartlett pears they will soften. Honestly, you will enjoy this salad so much, there will NOT be any leftovers.
This salad can be made a couple of hours before serving but prepare the fruit with honey or lemon juice about 1 hour ahead and add the dressing just before serving. Enjoy!
Once the salad is arranged on the serving dish and all of the ingredients are added then remaining dressing can be poured over the salad.
DID YOU MAKE THIS SALAD….
If would love to hear your comments and suggestions
Roasted Butternut Squash, Apple and Goat Cheese Salad with Honey Roasted Pecans
Equipment
- Baking sheet
Ingredients
Salad:
- 2-2½ cups butternut squash, peeled and cubed
- 1 tbsp extra virgin olive oil
- salt and pepper
- 1/2 cup pecans, toasted
- 1 tbsp honey
- 5 cups mixed greens including aurgula, spinach
- 1 organic Granny Smith apple, cubed or sliced
- 1/3 cup goat cheese, crumbled
- 1/3 cup pomegranate arils
Vinaigrette:
- 1/4 cup avocado oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400℉.
- Line a baking sheet with parchment paper, add butternut squash, olive oil, salt and pepper and toss together. Bake for 20-25 minutes until the squash is tender and slightly roasted.
- In a small bowl, mix together pecans with honey and seasoning with salt. For the last 7 minutes of cooking the squash, reduce the heat to 350℉ and add the pecans on the baking sheet next to the squash. Bake for 5-7 minutes. Stir once removed to prevent them from sticking to the parchment paper. Set aside to cool.
- While the squash is cooking, mix together in a bowl avocado oil, apple cider vinegar, honey, garlic powder, salt and pepper. Transfer to a dressing bottle.
- In a large bowl, add mixed greens, aurgula and spinach, squash, pecans and apple. Pour enough of the vinaigrette over the salad and gently toss. Top with crumbled goat cheese. Enjoy!
