Skip to Content

Recipe: Butternut squash and apple salad

Serves 6

Medically reviewed on Oct 1, 2018

Dietitian Tip

Roasting butternut squash intensifies the flavor of this main-dish salad.


  • 1 butternut squash, peeled and seeded, cut into 1/2-inch pieces (about 8 cups)
  • 2 teaspoons olive oil
  • 2 large apples, cored and cut 1/2-inch pieces
  • 6 cups spinach, chopped
  • 1 1/2 cups chopped celery
  • 6 cups arugula, chopped
  • 2 cups chopped carrots


  • 1/2 cup low-fat plain yogurt
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey


Heat the oven to 400 F.

Toss squash in olive oil, roast in oven for 20 to 30 minutes until golden brown and soft. Cool completely.

Combine all vegetables in large bowl.

Prepare dressing by mixing together yogurt, vinegar and honey. Whisk until smooth.

Pour dressing over salad. Toss and enjoy.

Nutritional Analysis (per serving)

Serving SizeAbout 4 cups
Carbohydrate42 g
Cholesterol1 mg
Fiber8 g
Protein5 g
Sodium96 mg
Monounsaturated Fat1 g
Saturated Fat< 1 g
Total Fat3 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use