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Roasted Butternut Squash and Apple Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roasted butternut squash and apple salad is a sophisticated vegetarian dish that beautifully balances sweet, savoury, and tangy flavours. The squash is roasted with a balsamic glaze until tender and slightly caramelised, providing a rich base for the crisp Fuji apple strips and bitter Belgian endive leaves. It is a vibrant, colourful plate that celebrates the best of autumnal produce in a refined way.

Ideal as a dinner party starter or a light lunch, this recipe is as practical as it is elegant. The roasted squash can be prepared several hours in advance, allowing you more time to spend with your guests. The addition of creamy blue cheese and tart dried cranberries provides a lovely contrast in texture, making it a nutritious and heart-healthy choice for any occasion.

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Ingredients for Roasted Butternut Squash and Apple Salad

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons fresh lemon juice

  • 90ml extra-virgin olive oil

  • Olive oil

  • Nonstick vegetable oil spray

  • 60ml balsamic vinegar

  • 2 teaspoons (packed) dark brown sugar

  • 900g butternut squash, peeled, halved lengthwise, seeded

  • Coarse kosher salt

  • 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves

  • 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips

  • 230g blue cheese (such as Maytag), coarsely crumbled

  • 60g dried cranberries

How to make Roasted Butternut Squash and Apple Salad

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.

Preheat oven to 204°C. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in centre of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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