Name: Fall Butternut Squash Apple Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 large butternut squash, cut into 1/2-inch cubes (4 cups); 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (5 oz.) package baby kale; 1 medium apple, cut into 1/2 inch pieces; 1/2 cup pomegranate seeds (seeds from 1/2 medium pomegranate); 1/4 cup feta cheese, crumbled; 1/2 cup pepitas (no shell pumpkin seeds), toasted; 2 tablespoons apple cider vinegar; 1/4 cup olive oil; 1/2 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

If you’re craving something vibrant, nourishing, and perfectly seasonal, you’re going to adore this Fall Butternut Squash Apple Salad Recipe. It’s one of those dishes I keep coming back to when the leaves start turning because it captures the cozy flavors of the season while feeling light and fresh. Roasted butternut squash, crisp apples, tangy pomegranate seeds, and creamy feta come together in a salad that’s downright irresistible. Stick with me, and I’ll share all my tips so you nail it every time!

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Why You’ll Love This Recipe

Balanced Flavors: The sweetness of roasted butternut squash and apples is perfectly offset by tangy feta and crisp pomegranate seeds.
Easy to Make: Simple roasting and whisking means this salad comes together fast, even on busy weeknights.
Loaded with Texture: Creamy, crunchy, juicy, and tender – every bite surprises your palate in the best way.
Seasonal Star: This salad celebrates fall’s best produce, making it a holiday table winner or everyday favorite.

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has three main layers: at the bottom, there are dark green kale leaves, fresh and leafy. On top of the kale, there are medium-sized orange roasted cubes of squash scattered around. Mixed in with these are small pieces of red apple with white inside, bright red pomegranate seeds, and some white small chunks of cheese. The salad is finished with some brown pumpkin seeds sprinkled evenly. Two metallic gold forks are placed inside the bowl, one on each side. Photo taken with an iphone --ar 2:3 --v 7 - Fall Butternut Squash Apple Salad, autumn squash apple salad, seasonal fall salad with butternut squash, healthy fall salad recipes, easy autumn vegetable salad

Ingredients You’ll Need

Choosing ingredients that showcase fall’s bounty is key here, and each one plays a special role in this salad. When shopping, look for a firm butternut squash and crisp, tart apples for the best contrast.

Flat lay of a small pile of cubed butternut squash, a medium red apple sliced into chunks, a handful of baby kale leaves, a small white ceramic bowl of ruby red pomegranate seeds, a small white ceramic bowl of crumbled white feta cheese, a small white ceramic bowl of toasted pepitas, two whole brown eggs with clean shells, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with amber apple cider vinegar, and a small white ceramic bowl holding grainy Dijon mustard, small white ceramic bowls containing light brown Italian seasoning, fine white garlic powder, coarse white salt, and black peppercorns placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fall Butternut Squash Apple Salad, autumn squash apple salad, seasonal fall salad with butternut squash, healthy fall salad recipes, easy autumn vegetable salad

Butternut Squash: Choose one with smooth skin and no soft spots; it roasts beautifully and adds lovely natural sweetness.
Olive Oil: Use good quality extra virgin for roasting and dressing to boost flavor.
Italian Seasoning: Adds herbaceous warmth – feel free to swap for fresh herbs if you have them.
Garlic Powder: Gives a subtle savory depth without overpowering.
Baby Kale: A tender, nutrient-packed green that holds up well with roasted squash.
Apple: Go for a crisp variety like Honeycrisp or Granny Smith for tartness and crunch.
Pomegranate Seeds: These little jewels add brightness and a juicy pop of tang.
Feta Cheese: Crumbled feta brings a creamy saltiness that complements the sweetness.
Pepitas (toasted): Pumpkin seeds add crunch and a nutty flavor – toasting them intensifies that goodness.
Apple Cider Vinegar: The acid that ties the dressing together and enhances all the flavors.
Dijon Mustard: Helps emulsify and gives a subtle kick to the vinaigrette.
Salt & Black Pepper: Essential for seasoning and making all ingredients shine.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Fall Butternut Squash Apple Salad Recipe is! I’ve tried a bunch of tweaks over the years, so feel free to personalize it based on what you have or prefer.

Add Protein: For a fuller meal, I’ve tossed in grilled chicken or crispy chickpeas – both add satisfying texture.
Switch Up the Greens: Sometimes I use baby spinach or arugula if I want a peppery bite or softer greens.
Nuts Over Seeds: Walnuts or pecans toasted lightly substitute wonderfully for pepitas and lend a buttery crunch.
Sweeten the Dressing: A teaspoon of maple syrup or honey can mellow the vinegar if you like a touch sweeter dressing.

How to Make Fall Butternut Squash Apple Salad Recipe

Step 1: Roast the Butternut Squash to Perfection

This step is where the magic starts. Preheat your oven to 400°F. Toss your butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper until everything is evenly coated. Spread them out in a single layer on a quarter sheet pan. Roasting for about 30 minutes lets the squash get tender and caramelized — you’ll see some nice golden edges forming, which is exactly what you want. Don’t overcrowd the pan or it will steam instead of roast.

Step 2: Combine the Fresh Ingredients

While the squash roasts, prep your other ingredients. In a large bowl, toss together the baby kale, diced apple, pomegranate seeds, crumbled feta, and toasted pepitas. When the squash comes out of the oven and has cooled just a bit, add it right into the bowl. I love how the warm squash softens the kale just enough without wilting it completely.

Step 3: Whisk the Dressing and Toss

In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified. Pour as much as you like over the salad, then toss everything gently to combine. I usually start with half and add more if it needs it — you want the flavors bright but balanced. The salad tastes best if you eat it shortly after tossing, but it also holds up well for a few hours at room temp.

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Pro Tips for Making Fall Butternut Squash Apple Salad Recipe

Uniform Squash Cubes: Cutting the squash into even 1/2-inch pieces helps everything roast consistently and avoid mushy bits.
Toast Pepitas Lightly: Toasting pepitas on a dry skillet for 3-4 minutes brings out a nutty crunch that’s game-changing.
Dressing Balance: Taste the dressing before mixing—sometimes I dial down the vinegar depending on my apples’ sweetness.
Don’t Overdress: Start with less dressing so the salad doesn’t get soggy. You can always add more!

How to Serve Fall Butternut Squash Apple Salad Recipe

The image shows a colorful salad in a white bowl on a white marbled surface. The salad has four main layers: dark green kale leaves forming the base layer, orange roasted sweet potato cubes scattered evenly on top, red and white chopped apple pieces mixed throughout, and small bright red pomegranate seeds sprinkled around. There are also small white crumbles of cheese and light brown pumpkin seeds spread over the salad, adding texture. A gold fork rests inside the bowl, partially hidden by the salad. The photo taken with an iphone --ar 2:3 --v 7 - Fall Butternut Squash Apple Salad, autumn squash apple salad, seasonal fall salad with butternut squash, healthy fall salad recipes, easy autumn vegetable salad

Garnishes

I usually add a sprinkle of extra pepitas and crumbled feta right before serving for a pretty, inviting look and a bit of extra crunch and creaminess. Sometimes I throw in a few fresh herb leaves, like parsley or thyme, to enhance those herbal notes.

Side Dishes

My family loves this salad alongside roasted chicken or pork tenderloin. It also pairs beautifully with a warm grain bowl or hearty soup for a meatless meal that’s still filling and festive.

Creative Ways to Present

Want to impress guests? Serve this salad in clear glass bowls or mason jars so the colorful layers of squash, kale, apples, and pomegranate seeds shine through. For holiday dinners, I like placing small portions in individual cups topped with microgreens for a chic start to the meal.

Make Ahead and Storage

Storing Leftovers

My experience is that this salad keeps well in the fridge for 2-3 days if you store the dressing separately. If combined early, the kale softens and the apples darken a bit. I usually toss fresh apples in right before serving leftovers to refresh the crunch.

Freezing

This salad isn’t a great candidate for freezing because of the fresh greens and apples, which lose texture. However, you can freeze roasted butternut squash cubes ahead of time and roast your own for faster assembly.

Reheating

If you want to warm the roasted butternut squash, just reheat it gently in a microwave or skillet before tossing with the other ingredients. Avoid heating the whole salad to keep the kale crisp and the apples fresh.

FAQs

Can I make this Fall Butternut Squash Apple Salad Recipe vegan?

Absolutely! Just skip the feta or swap it for a vegan cheese alternative or toasted nuts to maintain that creamy texture. The pepitas and apples keep the salad satisfying and flavorful.
What type of apples work best?

I recommend tart, crisp apples like Granny Smith or Honeycrisp to add contrast against the sweetness of the roasted squash. Avoid overly soft or mealy apples so your salad stays crunchy.
Can I prep parts of the salad ahead?

You can roast the butternut squash and toast pepitas a day ahead and keep them in the fridge. Assemble the salad and dress it just before serving to keep everything fresh and crunchy.
How long does the salad last after tossing with dressing?

It’s best eaten within a few hours of tossing. Beyond that, the greens and apples start to soften and lose their vibrant texture, although it still tastes good refrigerated for a day.

Final Thoughts

This Fall Butternut Squash Apple Salad Recipe is truly one of my favorite ways to celebrate seasonal flavors while keeping things bright and wholesome. It’s easy enough for a weeknight but special enough for guests. I hope you’ll find it as comforting and delicious as my family does — it always sparks comments about how perfectly balanced and satisfying it is. Next time the weather cools down, I encourage you to gather the ingredients and give it a try; I’m confident it’ll become a fall staple in your kitchen too!