Warm Squash & Apple Salad

Warm salads bridge summer freshness and winter comfort in American kitchens. Caramelized butternut squash and Honeycrisp apples mingle with baby kale and goat cheese for a hearty midday plate.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 medium Honeycrisp apples
• 5 oz baby kale
• 1 (15-oz) can, drained cooked chickpeas
• 1/3 cup raw pepitas
• 3 oz crumbled goat cheese
• 8 leaves fresh sage leaves
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Peel the squash, scoop out the seeds, and cut the flesh into 3/4-inch cubes.
2. 2Toss the squash cubes on the sheet with a drizzle of olive oil, salt, pepper, and the cinnamon until evenly coated. Spread in a single layer.
3. 3Roast for 22–25 minutes, flipping once halfway, until the edges are deeply caramelized and the centers are tender when pierced with a fork.
4. 4While the squash roasts, core the apples and cut them into thin half-moons; leave the skin on for color and crunch.
5. 5In a small dry skillet over medium heat, toast the pepitas for 3–4 minutes, shaking often, until they puff slightly and smell nutty. Tip onto a plate to cool.
6. 6In the same skillet, warm a little olive oil and fry the sage leaves for 45–60 seconds until crisp and fragrant; transfer to a paper towel.
7. 7Whisk the remaining olive oil with the apple cider vinegar, Dijon, maple syrup, and salt until emulsified.
8. 8In a large bowl, toss the baby kale with half the dressing so the leaves soften slightly. Add the warm roasted squash, apple slices, and chickpeas.
9. 9Drizzle on the rest of the dressing, then fold gently so everything is coated but the apples stay crisp.
10. 10Divide among bowls, top with goat cheese, toasted pepitas, and the fried sage. Serve while the squash is still warm.
11. 11For meal-prep, keep dressing and toppings separate and rewarm the squash portion gently before assembling.