Besides soup, my favorite way to eat butternut squash is roasted. I like it in salads especially. It goes well with roasted apples and thyme. My house smelled so good as I was making this roasted butternut salad! All of the flavors of fall in one yummy salad.
I made this vegan, but if you want to go the extra mile with this salad, a little sprinkling of a flavorful cheese wouldn’t be a bad way to go. I’m thinking a good blue cheese, like Stilton, would be great, as would a few shavings of Parmigiano Reggiano or Pecorino Romano. Oh! Or a really sharp white cheddar. That would be good too. If you wanted to, you could also add a sprinkling of cooked, crumbled bacon. I think this is a salad with loads of compromise, no? In any case this roasted butternut salad is sure to hit the spot if you’re looking for a filling, savory main or side dish salad.
Roasted Butternut Salad with Apples and Thyme Vinaigrette
Diced roasted butternut and apples are served over leafy greens and topped with a savory thyme vinaigrette.
- Total Time: 55 mins
- Yield: 2-4 1x
- 2 cups diced butternut squash
- 2 cups diced tart apples* (I didn’t peel them)
- 2 tsp. honey
- 1–2 tsp. oil
- sprinkling of salt and pepper
- juice of 1/2 lemon (about 1 tsp.)
- 6 cups assorted leafy greens
- 1/2 Tbsp. honey wine vinegar (or white wine vinegar)
- 1 Tbsp. good extra virgin olive oil
- a few sprigs fresh thyme, leaves only
- 1/2 cup pecan halves, broken
- Preheat oven to 400 degrees F.
- Toss diced butternut and apples with the honey, oil, salt and pepper, and lemon juice. Place in a baking dish and roast for about 45 minutes, or until squash and apples are tender. Remove from oven and let cool completely.
- After the butternut and apples are cooled, arrange the greens on a serving platter. Top with the butternut and apples, followed by the pecans. Whisk together the vinegar, olive oil and thyme Drizzle over the salad and serve.
- *If you don’t care for the texture of roasted apples, use fresh instead.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Main, Side, Salad
- Cuisine: American
This is right up my alley!
Now this is when I really get excited for fall and Thanksgiving. I could eat this every night and be happy!
And look how adorable the little thyme bought is in the corner.
Can’t wait to make this!
*bouquet…time bouquet :)
oh dear…thyme bouquet.
Anyway. Can’t wait to make it. LOL.
This looks so beautiful AND delicious!
pinning this right now!!! Looks divine.
can you make ahead of time? or will the apples brown?
The apples shouldn’t turn too brown–that’s the reason for the lemon juice. I think you could make this the day before for sure. It was good the next day for leftovers.
I’m trying this recipe for my Mom’s birthday dinner on Friday night! I will report back.