Fall Harvest Butternut Squash Salad with Apple, Kale, Cherries and a Maple Vinaigrette height=

Fall Harvest Butternut Squash Salad with Apple, Kale, Cherries and a Maple Vinaigrette

Prep Time
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For the Butternut Squash:

-10 ounces peeled butternut squash, cut into 1-inch cubes

-2 tbsp olive oil

-2 tbsp maple syrup

-¼ tsp salt

-¼ tsp pepper

-¼ tsp cayenne pepper

-½ tsp pumpkin spice

-1 tsp cinnamon

For the Salad:

-1 cup chopped kale

-1 cup baby greens

-1 cup chopped walnuts

-½ cup roasted pumpkin seeds

-4 oz crumbled gorgonzola cheese (optional or vegan can be found at Vromage on Sunset Blvd)

-½ apple, cored and sliced thinly

-8 fresh cherries, sliced in half

For the Maple Vinaigrette:

-2 tbsp Extra Virgin Olive Oil

-2 tsp pure maple syrup

-1 tbsp apple cider vinegar

-1 tsp balsamic

-1 tbsp Dijon mustard

-1 small clove of garlic, pasted

-1 tbsp chopped tarragon

-Salt and pepper to taste


1) Preheat oven to 400 degrees F.

2) In a medium bowl, toss the butternut squash with olive oil and maple syrup. Mix all the spices together and sprinkle evenly over the squash. Toss spice mixture in with squash and spread out on a sheet pan. Season with an additional pinch of salt. Roast until fork tender (about 30-40 minutes). Remove from oven and divide onto 4 plates.

3) While the squash is baking, mix the vinaigrette in a small bowl. Paste the garlic clove and place in a bowl with the mustard and maple syrup, then add olive oil and cider vinegar and briskly whisk in the balsamic. Add the fresh tarragon and salt and pepper to taste.

4) For the salad, slice the apples and cherries. Place the kale and baby lettuce in a large mixing bowl. Add the walnuts and pumpkin seeds. Toss all together with half the gorgonzola cheese and enough maple vinaigrette to coat the greens. Add salt and pepper to taste. Load your salad on top of the butternut squash. Top with remaining cheese and serve!


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