If you're on the hunt for a vibrant and delicious salad that perfectly balances sweet and savory flavors, look no further than this Squash Apple Goat Cheese Salad! Bursting with the earthy sweetness of roasted butternut squash, the crispness of fresh apples, and the creamy tang of goat cheese, this dish is not just a feast for the eyes but also a delightful treat for your taste buds. With just 35 minutes from prep to plate, this salad is an ideal choice for a quick weeknight dinner or an impressive addition to your next gathering. Get ready to elevate your salad game and discover why this recipe is a must-try!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 apple, thinly sliced
- 1/2 cup goat cheese, crumbled
- 4 cups mixed greens
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- Peel the butternut squash and cut into uniform 1-inch cubes. Ensure pieces are roughly the same size for even roasting.
- Toss the cubed squash with olive oil, salt, and black pepper. Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash in the preheated oven for 20-25 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash is roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Wash and thinly slice the apple just before serving to prevent browning. Use a sharp knife for clean, thin slices.
- In a large salad bowl, arrange the mixed greens as the base layer.
- Once the roasted squash has cooled for 5 minutes, arrange it over the greens.
- Distribute the apple slices and crumbled goat cheese evenly across the salad.
- Sprinkle the toasted walnuts over the top for added crunch.
- Drizzle the balsamic vinaigrette just before serving to maintain the salad's freshness.
- Serve immediately while the squash is still warm and the greens are crisp.
Tips
- Uniform Cubes for Even Cooking: When preparing the butternut squash, make sure to cut it into uniform 1-inch cubes. This ensures even roasting, giving you perfectly tender pieces every time.
- Roast to Perfection: Keep an eye on the squash as it roasts. You want it to be golden brown and tender, so don’t hesitate to turn it halfway through cooking for that perfect caramelization.
- Fresh Apple Slices: To keep your apple slices looking fresh and vibrant, slice them just before serving. This prevents browning and maintains the salad's visual appeal.
- Toast the Walnuts: Toasting the walnuts enhances their flavor and adds a delightful crunch. Just a few minutes in a dry skillet over medium heat will do the trick!
- Serve Warm: For the best experience, serve the salad immediately after assembling it. The warmth of the roasted squash will slightly wilt the greens, creating a wonderful mix of textures.
- Balsamic Vinaigrette: Drizzle the balsamic vinaigrette just before serving to keep the greens crisp and fresh. You can also experiment with flavored vinaigrettes for a unique twist!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 20mg
