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This Butternut Squash & Apple Fall Harvest Salad will definitely put you in the mood for Fall! Made with seasonal produce, this salad is vegan & gluten free

Butternut Squash & Apple Fall Harvest Salad

Course Salad, Side Dish
Cuisine American
Keyword apple, beets, butternut squash, dairy free, fall recipe, gluten free, plant based, salad, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4


Preparing the Roasted Butternut Squash

  • 1 Medium Sized Butternut Squash
  • 2 tbsp Olive Oil
  • 1 tsp Cinnamon
  • 1/4 tsp Cumin
  • Himalayan Pink Salt & Black Pepper

Preparing the Fall Harvest Salad

  • Mixed Greens - I used Baby Red & Green Leaf
  • Half of an apple - sliced
  • Cooked Beets - warm or cold
  • Walnuts
  • Pumpkin Seeds
  • Hemp Shells
  • Diary Free Shredded Cheddar Cheese


  • Primal Kitchen Honey Mustard Vinaigrette


Preparing the Roasted Butternut Squash

  1. Preheat oven to 420 degrees Fahrenheit.

  2. Peel, de-seed, & slice the butternut squash into small cubes & place them onto a lined baking sheet. Add the olive oil & spices, & toss well, making sure all of the squash is coated.

  3. Bake for 20 minutes. After 20 minutes, remove the tray from the oven, flip the squash, & bake for another 5-10 minutes, based on how soft you like your squash to be. I baked mine for an additional 10, after the initial 20.

  4. Remove from oven & let the squash cool.

Putting together the Fall Harvest Salad

  1. Add your choice of mixed greens to a salad bowl or large plate.

  2. Next add the warm butternut squash cubes, sliced apple, & sliced, cooked beets.

  3. Add the remaining salad add-ons - walnuts, pumpkin seeds, hemp shells, & dairy free cheddar.

  4. Drizzle on your dressing of choice - I used Primal Kitchen's Honey Mustard Vinaigrette

  5. Enjoy!