Description

The Autumn Waldorf Salad is a vibrant, fall-inspired salad featuring roasted butternut squash, crisp apples, juicy grapes, toasted walnuts, and a creamy cinnamon dressing. A perfect side dish or light main course for seasonal gatherings.

Ingredients

2 cups roasted butternut squash, cubed

2 medium apples, cored and chopped

1 cup red or green grapes, halved

½ cup walnuts, toasted

2 cups mixed greens (such as arugula, spinach, or kale)

¼ cup celery, thinly sliced

¼ cup dried cranberries or raisins (optional)

For the Dressing:

½ cup plain Greek yogurt or mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey or maple syrup

½ teaspoon cinnamon

Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through.
Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Set aside.
In a small bowl, whisk together the Greek yogurt (or mayonnaise), apple cider vinegar, honey (or maple syrup), cinnamon, salt, and pepper until smooth.
In a large bowl, combine roasted squash, chopped apples, halved grapes, toasted walnuts, mixed greens, and celery. Add dried cranberries or raisins if using.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Notes

Store leftovers in an airtight container for up to 2 days, but keep the dressing separate to prevent the greens from wilting.

For a vegan version, substitute Greek yogurt with dairy-free yogurt and honey with maple syrup.

To prevent apples from browning, toss with lemon juice before adding them to the salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 16g
Sodium: 80mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 5g
Cholesterol: 5mg