Roasted Butternut Squash Spinach Apple Salad with Pecans and Maple Vinaigrette

I made my usual fall harvest trip in October to buy my 50 pound bag of potatoes. While there I picked up a bag of fresh spinach, fresh picked apples and squash which gave me the inspiration to make this fresh Butternut Squash Spinach and Apple Salad.

I made a light vinaigrette with maple syrup which gave the salad a tangy sweet maple flavor to compliment the squash and tone down the bitterness of the spinach. I can guarantee you that if you’re not a fan of spinach you’ll enjoy this salad.


4 cups fresh spinach

1/2 small roasted butternut squash (recipe below)

1 large apple (chopped into small pieces)

Chopped pecans


Maple Syrup Vinaigrette

1/4 cup apple cider vinegar

2 tablespoons olive oil

2 teaspoons of maple syrup or more if you want more maple flavor

pinch of salt

1/4 teaspoon of mustard

Instructions for squash:

Peel and cut the squash into 1 inch pieces and sprinkle with salt, a little olive oil and paprika. Cook in a small cookie sheet that has been coated with cooking spray for about 15-20 minutes at 350 degrees F., or until it is tender. Shake pan once in a while.

Instructions for salad:

Mix all the dressing ingredients into a small jar with a lid and shake vigorously. Set aside until you arrange the salad as follows;

Layer the spinach in the serving bowl. Arrange the pieces of squash and apples on top. Add the dressing and top with pecans.



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