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Colorful Fall Inspired Salad

Yields a large salad bowl
Prep Time15 mins
Cook Time25 mins
Cooling Time25 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: Gluten Free, Vegetarian
Keyword: apple, arugula, easy, meal prep, squash
Servings: 10
Calories: 205kcal

Equipment

  • Large Bowl

Ingredients

Salad

  • 2 cups butternut squash, cubed
  • 6 cups arugula leaves
  • 1 cup cranberry goat cheese, crumbled
  • 1/2 cup pepitas, unsalted
  • 2 cups brussel sprouts, shaved
  • 1 green apple, cut into small pieces

Dressing

  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 400°.
  • Take raw cubed squash and toss with a drizzle of olive oil, salt, pepper, and cinnamon. Lay on a lined baking sheet and bake for about 25 minutes or until tender enough to eat. Once cooked, let the squash cool to room temperature, about 15-20 minutes.
  • While the squash cools, prepare the other ingredients. Crumble the goat cheese, shave or thinly slice the brussel sprouts, and chop the green apple. Add to a bowl atop arugula leaves and pepitas. Once the squash has cooled, add it to the salad and toss lightly.
  • To make the dressing, at all the ingredients to a bowl or cup and stir with a fork until combined, then immediately drizzle over the salad and toss once more to fully incorporate.

Notes

Macronutrients: 18g carb, 13g fat, 7g protein
  1. This can easily be made vegan by subtracting the cheese.
  2. You can purchase pre-cubed butternut squash at most large grocery stores, but if you have a whole squash and aren't sure how to process it, see the above paragraph on how to make the salad.