Tender roasted butternut squash, crisp fuji apple, smoky bacon, honey goat cheese, red onion, and sweet-spicy pecans tossed with fresh greens and an easy dressing made with whole grain Dijon, apple butter, maple, olive oil, apple cider vinegar, and thyme. The ultimate fall harvest salad that’s satisfying, savory, sweet, and wholesome. 
Football is in full swing (Can I get a GO GATORS), and that means it’s time for all the fall harvest foods. Sweet butternut squash and crisp juicy apples are up.
- Of all the apples, Fujis are my favorite because they have the perfect combination of sweetness and tang for a bold, delicious flavor.
- Butternut squash is lighter than sweet potato in sugar and starch, with more sweetness and less bitterness than pumpkin. This makes it ideal for roasting up for salads, pasta, and side dishes, or blending to make a creamy sauce.
- Pecans hold a special place in my Southern heart. After harvest each fall they make their way into pies, bars, chocolate treats, oats, pancakes, holiday snacks, salads, and even savory crusts for fish and pork. Sweet & spicy seasoned pecans take this salad to a whole new level. Find some locally made, or make your own! These are amazing and can be found in some stores.
- The apple maple dijon dressing is a GAME. CHANGER. It’s thick, sweet, savory, and tangy, with hints of cozy apple and maple flavors that complement the rest of the ingredients beautifully. Simply whole grain Dijon, olive oil, apple cider vinegar, maple syrup, apple butter, fresh thyme, salt and pepper, and a kiss of umami from the bacon pan reduction (or Worcestershire sauce).
Served here with Late July Tortilla Chips (I’ve been loving the Carrot flavor!)
Roasted Butternut and Fuji Apple Salad with Apple Dijon Dressing
September 29, 2021
Category
Recipes
Salads
Sides and Extras
Persons
1
Ingredients
- 4 oz raw butternut squash, diced into small cubes
- 1/2 tsp olive oil
- coarse sea salt or black garlic salt
- black pepper
- 1 slice turkey bacon (or bacon of choice)
- splash chicken broth (to deglaze browned bits from pan)
- fresh mixed greens, torn
- ~1/3 fuji apple, diced
- sliced red onion
- .5 oz honey goat cheese, crumbled
- 5g pecans, chopped (spiced pecans recommended)
For the dressing:
- reduced glaze from bacon skillet (or 1/4 tsp Worcestershire sauce)
- 1 tsp whole grain Dijon
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp apple butter
- 1 tsp maple syrup
- sprinkle fresh thyme leaves
- pinch sea salt
- sprinkle black pepper
Instructions
- Preheat oven to 425º. Spread diced butternut squash on a baking tray lined with foil. Toss with olive oil, sea salt (or garlic salt), and pepper. Roast ~30 minutes (depending on size), or until crisp outside and soft in the middle.
- Meanwhile, cook bacon in a nonstick skillet over medium-low heat on both sides until crispy. Remove from pan. Reduce heat, and immediately add a splash of broth to the pan, stirring with a rubber spatula to scrape up browned bits. Let it bubble for a few seconds while stirring until a thick brown glaze forms. Transfer to a small bowl for the dressing.
- Combine remaining dressing ingredients in the bowl with the reduction. Mix thoroughly until incorporated and smooth.
- To a salad bowl, add mixed greens, roasted butternut squash, torn bacon, diced apple, sliced red onion, goat cheese, and pecans. Drizzle on dressing (as desired, may have extra) and toss.