Roasted Butternut, Apple & Pecan Salad

READY IN: 40mins
Recipe by ScrappieDoo

I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!

Top Review by El Bee

I loved this too. I took it to a salad potluck where it was eaten, although I didn't see anybody headed back for seconds. I had enough left for lunch the next day. I didn't have pumpkin pie spice, so used a combination of cinnamon, ginger, nutmeg, and cloves.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
  3. Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
  4. In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
  5. Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.

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