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Butternut squash salad apple cider vinaigrette
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Make A Healthy, Fall-Inspired Salad With Butternut Squash and Apple Cider Vinaigrette

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Butternut squash is the star of this healthy, delicious salad.

Recipe Calories
Calories 230
Recipe Fat
Fat 20 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 15 minutes
Recipe Yield
Yield 4 servings


  • For the salad
  • 1 small butternut squash peeled, seeded, and diced
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon cinnamon
  • Pinch salt and pepper
  • 1/3 cup apple, chopped
  • 2 1/2 cups spinach
  • 2 1/2 cups arugula
  • 1/3 cup goat cheese
  • 1/3 cup pecans, chopped
  • For the apple cider vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Pinch salt and pepper


  1. Roast the butternut squash.
  2. Preheat the oven to 400°F (200°C).
  3. On a baking sheet, toss together the butternut squash, olive oil, cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 16 minutes, flipping halfway through cooking, until the squash is tender.
  4. Remove from the oven and let it cool completely.
  5. Make the dressing.
  6. Whisk all the ingredients together in a bowl (or shake together in a mason jar) until combined.
  7. Taste and adjust the salt and pepper.
  8. Assemble the salad.
  9. Add the roasted butternut and apples into the bowl with the spinach and arugula.
  10. Add the crumbled goat cheese and chopped pecans. Drizzle with vinaigrette and toss to combine.

Nutritional information per serving: 230 calories, 20 grams fat, 3.5 grams saturated fat, 190 mg sodium, 12 grams carbohydrate, 3 grams fiber, 4 grams sugars (1 gram added sugar), 4 grams protein

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