Apple Autumn Salad

Apple Autumn Salad

Apples & Butternut Squash & Dried Cherries OH MY!


Just because the summer is over doesn’t mean fruit has to disappear from your bed of greens! Apples add the perfect crunch to an autumn salad. This salad packs double the apple power with an apple cider vinegar dressing that pairs perfectly.

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I am making this salad for Rosh Hashanah (the Jewish New Year) next week. Apples are of course the quintessential ingredient. I am going a little apple crazy and what I am calling “modern traditional” for my menu. I am upgrading the classics with Braised Chicken with Apples & Sage (+ white meat), Roasted Squash with Apple Salsa from Love & Lemons, and Pomegranate Roasted Carrots and then of course there will be a Brisket, Matzoh Ball Soup, and maybe a Kugel. Dessert is still up in the air, any suggestions? For those who are celebrating, what are you making?!

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Apple Autumn Salad

  • Servings: 2 servings
  • Print

Apples, & Butternut Squash, & Dried Cherries Oh My!


  • Butternut Squash
  • 1 TBSP olive oil
  • 2 sprigs of rosemary
  • 1 apple sliced or chopped
  • 2 cups of arugula
  • 2 TBSP dried cherries
  • 2 TBSP pepitas
  • Apple Cider Vinaigrette
  • (apple cider vinegar, olive oil, lemon, garlic, honey)


  1. Preheat the oven to 425 degrees
  2. Slice the squash in half length wise.
  3. Scoop out the seeds.
  4. Drizzle with olive oil and place rosemary on top.
  5. Cook in the oven for 25-30 minutes.
  6. When the butternut squash is cooked, remove the skin and cut into cubes.
  7. Make the apple cider vinaigrette
  8. Assemble the salad. Add squash, apples, dried cherries, and pepitas to a bed of arugula. Drizzle with 1-2 tbsp of the vinaigrette.
  9. Enjoy


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Also, this plate is so pretty.. had to eat the salad to show you!


Notes: To see my feeling on cutting butternut squash look here. (I got this one for free so clearly I was going to use it!) Interestingly, if you cook it with the skin on, the skin to just peels right off which saves you a lot of time instead of cutting off the skin raw.


Also,  you will have a lot of extra squash. You can either make this salad over and over and eat it all week (like me), or try any of these butternut squash recipes! Butternut Squash & Mushrrom Farro Risotto, Butternut Squash & Pear Pizza, or Cauliflower Crust Pizza with Butternut Squash & Brussels Sprouts

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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