Getting Ready for Fall: Butternut Squash and Apple Salad
It may feel like we’re still in the middle of Summer, but Fall is just around the corner. And with Fall comes cooler weather, winter squash, and some of my favorite comfort recipes. My favorite Fall ingredient is Butternut Squash mainly because it’s delicious, but also because it is incredibly good for you providing:
- Anti-inflammatory Omega-3 fat
- Anti-viral and Anti-bacterial properties
- Blood sugar regulation
So I though I’d share one of my favorite Fall recipes with you. This Butternut Squash and Apple Salad is actually served cold, so it’s a perfect transition salad as Summer fades into Fall.
And it’s simple to make, which is a blessing this time of year with school starting and schedules filling up. Simply roast butternut squash cubes, onions, and garlic in olive oil.
Leave it out to cool, and then add apples, fresh herbs, and a few other magical ingredients.
Mix together and refrigerate for at least 30 minutes.
Then serve with a side of protein. Meat eaters, this pairs well with chicken or fish. Vegetarians, my favorite addition is a side of white beans. I also love mixing garbanzo beans right into the salad.
Other Recipes for Fall:
- Creamy Crockpot Pumpkin Risotto
- Roasted Apple and Squash Bisque
- Vegan Butternut “Cheesy” Cauliflower
Butternut Squash and Apple Salad
Serves 6 – 8 as a side dish or 4 as a main dish
- 1 butternut squash, cut in 1/2 inch pieces
- 1/2 large yellow onion, cut in happy smiles
- 3 cloves of garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 2 red apples, cored and cut in 1/2 inch pieces
- juice of 1/2 lemon
- 1 tablespoon apple cider vinegar
- 1/3-1/2 cup chopped cilantro
- 1 tablespoon chopped mint
- 10 dates, roughly chopped
- Preheat oven to 400°F.
- Peel squash, halve it lengthwise, and scoop out the seeds. Cut into 1/2-inch pieces.
- Place on a large-rimmed, metal jelly roll pan with onions and minced garlic. Toss with olive oil, sea salt, pepper, and crushed red pepper, and spread in a single layer.
- Roast squash, tossing occasionally, until just tender, 30-40 minutes. Cool completely.
- Core apples and cut in 1/2 inch pieces. Toss in lemon juice, apple cider vinegar, cilantro, and mint.
- Add cooled roasted squash and dates to the apple mixture and toss to coat.
- Refrigerate for 30 minutes and serve cold.
Now are you in the mood for Fall?
Are you looking forward to Fall? What is your favorite Fall salad ingredient?
Heather is a kindergarten teacher by day and a fitness instructor and blogger by night. She writes Gluten-Free Cat and writes about healthy, gluten-free living and shares gluten-free recipes, product reviews, and restaurant reviews on her blog. You can connect with her on Facebook and Twitter.
Read all of Heather’s posts here.