Roasted Apple and Squash Fall Salad with Honey Mustard Vinaigrette

“Zacchaeus quickly climbed down and took Jesus to his house in great excitement and joy. But the people were displeased. ‘He has gone to be the guest of a notorious sinner,’ they grumbled. Meanwhile, Zacchaeus stood before the Lord and said, ‘I will give half my wealth to the poor, Lord, and if I have cheated people on their taxes, I will give then back four times as much!’

Jesus responded, ‘Salvation has come to this home today, for this man has shown himself to be a true son of Abraham. For the Son of Man came to seek and save those who are lost.'”

-Luke 19:6-9 NLT

This Roasted Apple and Squash Fall Salad is the perfect balance of warm, sweet, and savory — everything you love about the season in one bowl. Roasted apples, acorn squash, and butternut squash tossed in warm spices. They come out naturally sweet and tender, perfect to go with the crisp kale and mixed greens. Top yours with toasted pecans, juicy pomegranates (that are in season during the fall!) and lots of fresh grated parmesan.

The flavors of tanginess and the different textures add depth to this hearty salad. It’s all tied together with a bright and sweet honey mustard vinaigrette that perfectly complements the roasted flavors. Cozy enough for a holiday table yet simple enough for a weeknight meal, this salad celebrates autumn’s best produce with every bite.

Lauren Eliza Eats

Roasted Apple and Squash Fall Salad

The perfect way to use in-season produce with this Roasted Apple and Squash Salad. Topped with a homemade honey mustard vinaigrette. A cozy mix of sweet, savory, and seasonal flavors perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Salad

Cuisine: American

Ingredients Method

Ingredients

  

Roasted Apple and Fall Squash

• 1 small butternut squash peeled and diced
• 1 acorn squash peeled and diced
• 1 Honeycrisp apple peeled and diced
• 1 Tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cinnamon
• ¼ tsp nutmeg

Honey Mustard Vinaigrette

• 1 Tbsp garlic minced
• 2 Tbsp dijon mustard
• 2 Tbsp apple cider vinegar
• 1 Tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup olive oil

Salad Ingredients

• 3 cups chopped kale
• 3 cups arugula
• ½ medium red onion thinly sliced
• 1 cup cherry tomatoes quartered
• ¼ cup grated parmesan cheese
• ¼ cup pomegranate seeds
• ¼ cup toasted chopped pecans

Method

 

1. Pre-heat oven to 425℉ and line a baking tray with parchment paper.
2. Wash the butternut squash, acorn squash, and apple, peel and medium dice all of them.
3. In a large bowl, mix together diced squashes and apple with spiced and olive oil.
4. Layer seasoned produce on the parchment paper lined tray and roast for 25-30 minutes or until fork tender. Let cool completely.
5. To make the vinaigrette, add the minced garlic, dijon mustard, apple cider vinegar, honey, salt, and pepper to a blender. Blend well for 1-2 minutes.
6. Slowly add olive oil to vinaigrette and whisk or blend fast while pouring to emulsify. Adjust taste to your liking.
7. In a large salad bowl, layer the salad with the chopped kale and arugula. Then add the sliced red onions, cherry tomatoes, and the roasted apple and squash.
8. Top salad with grated parmesan cheese, pomegranate seeds, chopped pecans, and honey mustard vinaigrette. Toss and serve.