Roasted Butternut Squash and Apple Salad
This roasted butternut squash and apple salad is a delicious and easy way to enjoy the flavors of fall. The butternut squash is roasted until tender and sweet, and the apples add a touch of tartness and crunch. The salad is dressed with a simple vinaigrette made with olive oil, apple cider vinegar, honey, and sage. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. It's also a great way to use up leftover butternut squash.
The origins of this roasted butternut squash and apple salad are shrouded in mystery. Some say it was first created by a group of farmers in the Midwest during the Great Depression. Others claim it was invented by a chef in a small town in New England. Regardless of its true origin, this salad has become a classic dish that is enjoyed by people all over the world. The combination of sweet and savory flavors, along with the crunchy texture of the apples, makes this salad a perfect way to celebrate the fall harvest. Over the years, this salad has been adapted and modified in countless ways. Some people add dried cranberries or nuts. Others prefer to use maple syrup instead of honey. No matter how you make it, this roasted butternut squash and apple salad is sure to be a hit.
Roasted Butternut Squash and Apple Salad Roasted Butternut Squash and Apple Salad Roasted Butternut Squash and Apple Salad Roasted Butternut Squash and Apple Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 butternut squash, peeled and cubed
  • 2 apples, peeled and chopped
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Toss the butternut squash and apples with the olive oil, apple cider vinegar, honey, sage, salt, and pepper.
  3. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until the butternut squash is tender and the apples are browned.
  4. Let the salad cool slightly before serving.
Why It Works
  • The combination of sweet and savory flavors is always a winner.
  • The roasting process brings out the natural sweetness of the butternut squash and apples.
  • The simple vinaigrette adds a touch of acidity and brightness to the salad.
  • The addition of dried sage gives the salad a touch of earthiness.
  • This salad is easy to make and can be served warm or cold.