Apple and Roasted Butternut Squash Salad
prep time: 30 Min
cook time: 6o Min
serves: 4
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Apple and Roasted Butternut Squash Salad gives a fresh fall taste, its easy. Normally vegetables are hard to eat, but once the sweet taste of the apples combines wit the tangy champagne vinaigrette the savory begins to kick in! The all of a sudden your out of salad...

  • 1 head red leaf lettuce
  • 1 head bibb lettuce
  • 1 butternut Squash
  • cubed (some grocery stores have this pre-cut to save time).
  • Good Blue Cheese
  • Cinnamon Almonds
  • 2 Sliced Apples- Pink Lady or Seasonal
  • 1 tbsp Olive Oil
  • Salt and Pepper


  • 1 tbsp Dijion
  • 2 tbsp Honey
  • 2 Garlic Cloves minced
  • 1/2c Champagne Vinegar
  • 1 1/2 c Olive Oil
  • Salt and Pepper
  1. 1. heat oven to 425°F
  2. 2. Cube butternut squash and toss in a bowl with olive oil, salt and pepper
  3. 3. Spread out on a parchment lined baking sheet
  4. 4. Roast for 15 minutes or until slightly browned
  5. 5. While the squash is baking, clean the lettuce and dry the lettuce. I use a salad spinner to dry my lettuce. Alternatively you can clean your lettuce in advanced once you get home from the grocery store
  6. 6. Using a Mandoline thinly slice your apples and toss in lemon juice to prevent browning
  7. 7. Crumble your blue cheese and set aside
  8. 8. Divide lettuce among 4 bowls, top with squash, crumbled blue cheese, apple slices, and almonds.
  9. 9. Drizzle with 1-2tbsp of dressing

    Instructions for Vinaigrette

  1. 1. Whisk the dijion, honey, garlic, and champagne vinegar together until fully incorporated
  2. 2. Slowly drizzle in the Olive Oil while whisking. Season with Salt and Pepper*Alternatively you can combine all ingredients in a mason jar and vigorously shake until all ingredients are combined


no tips for this recipe :(