Apple and Maple Roasted Squash Salad
Prep time
Cook time
Total time
A delicious fall salad that would make a perfect opener to a Thanksgiving or Christmas feast. I also like to place the salad mix-ins on top of each salad to make sure all of the good stuff doesn't sink to the bottom of the bowl, and to ensure a pretty presentation.
Recipe type: Salad
Serves: 2
  • Maple Balsamic Vinaigrette
  • 1 Tbs maple syrup
  • 1 Tbs balsamic vinegar
  • 1 tsp red wine vinegar
  • 1 T extra virgin olive oil (or 1½ depending on how acidic you like you vinaigrette)
  • salt and pepper to taste
  • Maple Roasted Butternut Squash
  • Fresh or frozen butternut squash, cubed
  • 1 Tbs. maple syrup
  • 1 Tbs. brown sugar
  • Salt and pepper
  • Candied Walnuts
  • ½ cup walnuts, roughly chopped
  • 1 Tbs butter
  • 1 Tbs brown sugar
  • The Salad
  • Baby Arugula
  • ¼ cup dried cranberries (or wild dried blueberries)
  • ¼ crumbled honey goat choose
  • 14 cup candied walnuts
  • ¼ granny smith apple, cut into matchsticks
Butternut Squash
  1. Coat the cubes in syrup, sugar, salt and pepper and spread out onto a non stick baking matt or parchment paper (do NOT use aluminum foil. It will stick)
  2. Bake for about 45 minutes or until golden and slightly browned on the edges.
Candied Walnuts
  1. Melt the butter in a saute pan and add the sugar. Let it melt briefly and then toss in the chopped walnuts. Stir constantly until they are completely coated. Pour out of the pan and let cool.
The Salad
  1. In a separate medium sized bowl, toss the arugula with the vinaigrette. Don't add all at once. Add gradually until the leaves are just coated. Scoop the leaves and gently place onto each plate or bowl.
  2. Sprinkle a little bit of each garnish on top of the salad.
  3. In the salad bowl, there should be a small remainder of vinaigrette at the bottom. Toss the apples lightly to coat (which also helps prevent browning) and gently place a cluster on top of each salad.
Recipe by A Sue Chef at