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–+ servings
A colorful fall harvest salad with roasted butternut squash, apples, feta cheese, pomegranate seeds, and fresh greens in a bowl.
Callie Brooks

Autumn Spinach Salad with Roasted Squash and Apple

This hearty yet refreshing autumn salad combines roasted butternut squash, crisp apples, juicy pomegranate arils, toasted nuts, and tangy goat cheese — all tossed in a maple-Dijon vinaigrette. A festive, colorful fall favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium butternut squash, cubed (½-inch)
  • 2 tbsp olive oil (for roasting)
  • 1 tsp dried thyme
  • 1 tsp salt, divided
  • 0.5 tsp black pepper, divided
  • 6 cups mixed greens or baby spinach
  • 1 medium apple, thinly sliced
  • 0.5 cup pomegranate arils
  • 0.5 cup goat cheese, crumbled
  • 0.25 cup toasted pecans or walnuts
  • 3 tbsp olive oil (for dressing)
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard

Equipment

  • baking sheet
  • large mixing bowl
  • whisk
  • measuring spoons
  • cutting board and knife

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, thyme, ½ tsp salt, and ¼ tsp pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
  2. Meanwhile, prepare the dressing by whisking together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, ½ tsp salt, and ¼ tsp pepper until emulsified.
  3. In a large mixing bowl, combine greens, sliced apples, pomegranate arils, crumbled goat cheese, and toasted nuts.
  4. Add the roasted squash to the salad once slightly cooled.
  5. Drizzle the dressing over the salad just before serving and toss gently to coat.

Nutrition

Calories: 310kcalCarbohydrates: 24gProtein: 6gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 10mgSodium: 390mgPotassium: 570mgFiber: 4gSugar: 12gVitamin A: 9800IUVitamin C: 22mgCalcium: 140mgIron: 1.7mg

Notes

Swap butternut squash with acorn squash for a sweeter twist. Use vegan cheese or omit goat cheese to make it dairy-free. Keep the dressing and greens separate if prepping ahead. Add quinoa or grilled chicken for a complete meal.

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