Fall Salad with Butternut Apple

This colorful fall salad is my go to when I want something fresh and cozy for cool weather lunches or holiday dinners. Packed with sweet apples savory roasted butternut squash creamy goat cheese and crunchy walnuts every forkful is a celebration of autumn flavors.

I will never forget the first time my friend brought this salad to Thanksgiving. It was the star of the table and since then I have brought it to nearly every fall potluck.

Ingredients

• Mixed greens: add the base of freshness and crunch choose sturdy greens like baby kale or arugula for more texture and flavor
• Roasted butternut squash cubes: bring natural sweetness and a hearty bite roast until golden for the best caramelized taste
• Apple: thinly sliced for crisp juicy contrast choose a sweet tart variety like Honeycrisp or Fuji for best results
• Dried cranberries: offer a burst of tartness and a pop of color use unsweetened cranberries if you prefer less sugar
• Crumbled goat cheese: lends tangy creaminess that ties all the flavors together buy a log and crumble it yourself for soft texture
• Chopped walnuts: contribute crunch and nutty depth toast lightly in a dry pan for extra flavor
• Balsamic vinaigrette: adds a bright and tangy finish look for one with real balsamic or make your own with good olive oil and balsamic vinegar

Step by Step Instructions

Prep the Greens:

Wash and dry your mixed greens thoroughly so they stay crisp. Place them in a wide serving bowl or on a platter and gently fluff to create an even base

Roast the Squash:

Toss butternut squash cubes with a little olive oil and a pinch of salt. Spread out on a baking sheet and roast in a 400 degree oven for 20 to 30 minutes or until tender and caramelized at the edges. Cool slightly before adding to the salad

Slice the Apples:

Cut your apple into thin slices right before assembling to prevent browning. If making ahead toss slices with a splash of lemon juice to keep them fresh

Assemble the Salad:

Arrange roasted squash and apple slices over the mixed greens. Scatter dried cranberries goat cheese and walnuts evenly to get a little of everything in each bite

Dress and Serve:

Drizzle the balsamic vinaigrette over the top just before serving so the greens stay crisp. Toss gently at the table or let guests dress their own portions

Save

Roasted butternut squash is my favorite part as it brings cozy sweetness and always makes me think of my grandmother who grew the best squash every fall. My family cheers when they see this salad on the table and it is now tradition for every autumn gathering.

Storage Tips

Store any undressed leftover salad in an airtight container in the fridge for up to two days. If dressing is added store separately to keep the greens crisp. Roasted squash and sliced apples are best enjoyed within a day for max freshness but can be prepped a few hours ahead

Ingredient Substitutions

Switch goat cheese for feta blue cheese or shaved parmesan for a new twist. Use pecans or pumpkin seeds if walnuts are not your favorite. Try pears instead of apples when you have them on hand. You can swap baby spinach or little gem lettuce for the greens base if you like

Serving Suggestions

Serve this salad alongside roasted poultry hearty soups or autumn quiches. Top with grilled chicken or grains for a filling dinner. For a festive presentation build the salad on a big platter and finish with extra cranberries and nuts so it looks as good as it tastes

A Little Fall Salad History

Salads featuring fruit cheese and nuts have long been a staple in fall and winter kitchens especially in regions that prize seasonal produce. This combination gives you a mix of sweet salty sour and creamy notes that make every bite interesting

Recipe FAQs

→ Which apples work best for this fall salad?

Crisp varieties like Honeycrisp or Gala give a nice sweetness and hold their shape well in salads.

→ How should I roast the butternut squash?

Toss cube-cut squash with olive oil, salt, and pepper, then bake at 400°F until caramelized and tender.

→ Is there a substitute for goat cheese?

Feta or blue cheese can be used for a tangy and creamy alternative if preferred over goat cheese.

→ Can I use a different dressing?

Yes, maple vinaigrette or apple cider vinaigrette complements the autumn flavors beautifully.

→ How can I add protein to this salad?

Grilled chicken, roasted turkey, or spiced chickpeas make great additions for extra protein.