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Roasted Squash and Apple Salad

Roasted Squash and Apple Salad

with Arugula, Goat Cheese and Ginger-Vinaigrette

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3.2 / 4 Ratingout of 58 ratings
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Get your fill of veggies with this hearty squash and apple salad! A ginger-spiked dressing and a touch of chili adds warmth to this winter salad.

Tags:Veggie
Allergens:Milk/LaitSulphites/SulfiteMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Butternut Squash, cubes

113 g

Baby Arugula

7 g

Thyme

1 unit

Granny Smith Apple

½ tbsp

Honey

1 unit

Lemon

28 g

Pepitas

56 g

Goat Cheese

(ContainsMilk/Lait)

28 g

Dried Cranberries

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tsp

Ground Ginger

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)1628 kJ
Calories389 kcal
Fat16 g
Saturated Fat7 g
Carbohydrate56 g
Sugar29 g
Dietary Fiber8 g
Protein13 g
Cholesterol22 mg
Sodium261 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the butternut squash.) Start prepping when the oven comes up to temperature!

Chop the apple
Chop the apple
2

Prep: Wash and dry all produce. Pick 1 tbsp thyme leaves (double for 4 people) from the stems. Chop the apple into 1/2-inch cubes.

3

Roast the apples and sweet potatoes: Toss the squash and apple on a baking sheet with a drizzle of oil, thyme, salt, pepper and as much chili flakes as you like. Bake in the centre of the oven, stirring halfway through, until golden-brown, 23-25 min.

4

Toast the pepitas: Meanwhile, heat a small pan over medium heat. Add the pepitas to the dry pan. Cook, stirring often, until golden and toasted, 3-4 min. Set aside. (TIP: Keep your eye on them so they don't burn!)

Toss the arugula with the dressing
Toss the arugula with the dressing
5

Make the ginger-vinaigrette: Zest, then juice the lemon. In a medium bowl, whisk drizzle of oil with the mustard,1/2 tbsp honey (double for 4 people), lemon zest and 2 tbsp lemon juice (double for 4 people). Sprinkle in as much ground ginger as you like. Season with salt and pepper. Toss in the arugula.

6

Finish and serve: Mound the salad on a plate. Top with the roasted squash and apples. Sprinkle over the goat cheese, cranberries and pepitas. Enjoy!