RecipesSide DishesDairyHealthyLow CarbPareveVeganVegetarian

Roasted Apple and Butternut Salad

Name: Roasted Apple and Butternut Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium butternut squash (peeled and cut into 2-inch cubes or thin slices); 2 red-skinned apples (cut into 2-inch cubes or thin slices); 2 cinnamon sticks (broken up slightly); 4 cups baby spinach; ½ cup roasted pumpkin seeds (pepitas); Basic vinaigrette plus ½ teaspoon cinnamon and a pinch of nutmeg.

Shifra Klein • Sep 8, 2016 (Updated: Sep 1, 2022)Comment Jump to Recipe

Make this dairy by adding feta or goat cheese. In addition, thinly slice the baby spinach for a new twist.

Roasted Apple and Butternut Salad

Prep Time 10

Cook Time 30

Total Time 40

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Servings

Ingredients

1 medium butternut squash peeled and cut into 2-inch cubes or thin slices
2 red-skinned apples cut into 2-inch cubes or thin slices
2 cinnamon sticks broken up slightly
4 cups baby spinach
½ cup roasted pumpkin seeds pepitas
Basic vinaigrette plus ½ teaspoon cinnamon and a pinch of nutmeg.

Instructions

Preheat oven to 425°F.
Place butternut squash and apples on two separate roasting pans.
Drizzle with just enough oil to coat (about a tablespoon) or spray with PAM.
Season with salt and pepper and scatter cinnamon stick pieces around apples and squash.
Roast apples for 15 minutes and roast squash for 30 minutes. Set aside.
Combine baby spinach, roasted apples and squash with vinaigrette.
Top with pepitas, and serve.

Category: RecipesSide Dishes

Cuisine: Middle Eastern · Israeli

Holidays: Rosh HashanahSukkot

Diets: DairyHealthyLow CarbPareveVeganVegetarian

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.