What salad goes well with butternut squash?

Butternut squash pairs beautifully with hearty greens, sweet fruits, and tangy dressings. A Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar is an ideal match because it layers sweet, savory, and earthy flavors in one bowl. Other great partners include arugula, kale, dried cranberries, goat cheese, or walnuts. But the squash truly shines when combined with tender spinach and a maple-balsamic vinaigrette.

What are the best apples for spinach salad?

The best apples for spinach salads are crisp and slightly tart to balance rich or savory ingredients. In our Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar , Honeycrisp apples work perfectly due to their juicy crunch and sweet-tart balance. Fuji, Pink Lady, and Gala apples are also great choices for adding freshness and contrast to the spinach base.

Can you eat butternut squash raw in a salad?

Yes, butternut squash can technically be eaten raw; however, it's much more enjoyable roasted in a salad like this. Roasting enhances the sweetness and softens the texture, creating a richer bite that blends better with tender greens and sharp cheddar. In the Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar , roasting is essential to unlocking the squash’s full flavor potential.

How do you roast butternut squash for salad?

To roast butternut squash for this fall salad, peel and cube the squash into ½-inch pieces, then toss with garlic, olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F for 20 minutes, stirring halfway through. This technique ensures the squash is golden, caramelized, and tender—perfect for your Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar .

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar

Description

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar is your perfect seasonal recipe — colorful, fresh, bold, and beautifully balanced.

Ingredients

1 small butternut squash (about 1½ pounds), peeled and cut into ½-inch cubes (approx. 4 cups)
2 cloves garlic, minced
3 tablespoons olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups baby spinach, chopped
1 medium apple (such as Honeycrisp), diced
½ cup sharp cheddar cheese, diced
½ cup toasted chopped pecans

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Instructions

Preheat your oven to 400°F.
In a large mixing bowl, toss the diced squash with garlic, 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Spread the mixture evenly on a large baking sheet and roast for about 20 minutes, stirring halfway through, until squash is tender and lightly browned.
While the squash is roasting, prepare the dressing by whisking together the remaining 2 tablespoons olive oil, balsamic vinegar, maple syrup, Dijon mustard, and the rest of the salt and pepper in the same mixing bowl.
Once the squash has slightly cooled, add it to the bowl with the dressing along with the spinach, diced apple, cheddar cheese, and pecans.
Toss well to coat everything evenly and serve immediately.