Winter Squash Salad

Winter Squash Salad

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Warm roasted butternut squash with apples, candied pecans and orange vinaigrette, because there's no reason not to eat a salad in the winter.

Course: Salad
Cuisine: American
Servings: 4


  • 1/2 teaspoon orange zest
  • 1/4 cup orange
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • Pinch ground black pepper
  • 1 teaspoon agave nectar
  • 1 tablespoon olive oil
  • 6 ounces of raw pecan halves
  • 1 whole butternut squash about 2 pounds
  • Olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon dried sage
  • 2 tablespoons Maple syrup
  • 2 teaspoons fine baking sugar
  • Pinch of salt
  • 2 large honey crisp apples sliced
  • 1 ounce blue cheese crumbled
  • 6 oz fresh spinach


  1. Preheat oven to 350 degrees F
  2. Spread the pecans onto a baking sheet and roast in the oven for 10 minutes (keep your eye on them to prevent burning).
  3. Remove from oven and allow to cool.
  4. Raise the oven temperature to 375 degrees F.
  5. In a small mixing bowl add the orange zest, orange juice, balsamic vinegar, salt, pepper and agave nectar.
  6. While whisking, drizzle in the olive oil until mixed. Set aside.
  7. Cut the butternut squash lengthwise and take out the seeds.
  8. Slice the squash across into 1/4 slices.
  9. Arrange the slices on a baking sheet and drizzle with olive oil.
  10. Mix the salt, pepper and dried sage together and sprinkle over the butternut squash. Use your hands to rub, making sure both sides are covered.
  11. Roast in the oven for 15 minutes, or until browned. Set aside to cool.
  12. In a mixing bowl add the maple syrup, fine sugar and pinch of salt.
  13. Add the cooled pecans and mix well until all pecans are coated.
  14. Heat a large skillet over medium heat.
  15. Add the pecans to the pan in a single layer and cook for 2 minutes. Stir until they start to smell like caramel.
  16. Remove from heat and allow to cool in a single layer on a baking sheet. Separate so they don't stick together.
  17. In a large mixing bowl, add the spinach and drizzle with the vinaigrette, toss to coat.
  18. Serve the spinach topped with the butternut squash, pecans, sliced apple and crumbled blue cheese.
  19. Drizzle more vinaigrette if needed.

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