Harvest Roasted Squash & Apple Salad with Apple Vinaigrette

Gluten-Free, Dairy-Free Option, Gut-Friendly, Hormone-Supportive, High-Fibre, Seasonal, Immune-Boosting

I love eating with the seasons, and this salad is one of my absolute favourites, especially when delicata squash is at its peak. Squash is one of my go-to foods during the fall and winter months it’s naturally sweet, rich in fibre, and packed with beta-carotene for skin, hormone balance, and immune support. It’s also incredibly grounding and easy to digest, which is why I get so excited about cooking this time of year. Pairing the roasted squash with crisp honeycrisp apples adds not just freshness, but polyphenols that support gut health and healthy blood sugar. The toasted walnuts and pumpkin seeds bring healthy fats, plant-based protein, zinc, magnesium, and omega-3s nutrients that support hormones, mood, and metabolism, especially through the darker months. The homemade apple vinaigrette ties everything together with apple cider vinegar for digestion, thyme for antimicrobial support, and sage for calming inflammation. It’s such a nourishing, functional bowl, full of colour, fibre, antioxidants, and steady-energy ingredients and it easily becomes a complete meal with added protein, avocado, or a little feta if you tolerate dairy. This is one of those salads I look forward to all year long!

Ingredients (Serves 2–3)

For the Apple Vinaigrette:

1/3 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 tbsp Dijon mustard

2 tsp honey

1 tbsp fresh thyme leaves

2 tsp chopped fresh sage

Salt and black pepper, to taste

For the Salad:

3 cups organic mixed greens

2 cups roasted butternut or delicata squash, cubed

1 honey crisp apple, thinly sliced

1/4 cup pumpkin seeds, toasted

1/4 cup walnuts, toasted

1/4 cup homemade pickled red onion

Optional: 1 avocado, sliced

Optional: 1/4 cup crumbled feta

Method

Preheat the oven to 400°F (200°C). Toss cubed squash with 1–2 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.

Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, thyme, sage, salt, and pepper until emulsified. Adjust sweetness or seasoning as needed.

In a large bowl, combine mixed greens, roasted squash, sliced apple, pumpkin seeds, walnuts, and pickled red onion. Add avocado and feta if using.

Drizzle with apple vinaigrette and toss gently to coat. Serve as a main meal with protein or enjoy as a seasonal side salad.

Serving Suggestions

Pair with orange rosemary roasted chicken, seared salmon, or roasted tempeh for a complete meal.

Keep dressing separate for meal prep to maintain crispness.

Sprinkle extra pumpkin seeds or toasted sunflower seeds for crunch.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist