Harvest Salad For One

by jenna on October 8, 2010

I realize I haven’t posted anything remotely resembling a salad lately.

Truth is, baking is my favorite so that’s usually what I do. However, just like there are times when a girl needs a burger, there are also times when she needs a salad. A good salad. One that is substantial and tasty, with a variety of colors of flavors.

Because let’s face it, salads can be pretty boring.

But not this one! This salad is quintessentially fall with sweet honeycrisp apple slices, roasted butternut squash and crunchy roasted hazelnuts. It’s perfect alongside a Thanksgiving turkey or, simply, as a packed lunch for work.

So, you’ll need squash. Never enough squash!

I love butternut squash in this salad because the sweetness of it works really nicely with the apples. However, you could also try acorn or kabocha. Just not spaghetti…not this time.

Peel, slice and quarter the slices and then bake at 400 for about twenty five minutes. You still want the squash slices a little firm so they hold up in the salad.

Now, make the dressing.

This is just a simple combination of a tablespoon of olive oil, a teaspoon and a half of balsamic vinegar, a tiny pinch of sea salt, a squeeze of honey and a teaspoon of dijon mustard.

I love simple dressings like this!

Arrange a plate o’ lettuce. Here we are using some lovely romaine.

Arrange a sliced honeycrisp apple on top…

Then arrange the roasted squash pieces and finally, sprinkle roasted chopped hazelnuts….my favorite!

Drizzle the salad with dressing and you’re game.

Harvest Salad for One

1 honeycrisp apple, thinly sliced

1/2 cup roasted butternut squash slices, quartered

2 T chopped roasted hazenuts

romaine or spring mix

for the dressing:

1 T extra virgin olive oil

1.5 tsp balsamic vinegar

pinch of sea salt

1/2 tsp honey

1 tsp dijon mustard

Make the dressing first. Blend all ingredients by hand or in a blender. Set aside while you assemble salad.

Layer lettuce with butternut squash slices, apple slices and hazelnuts. Drizzle with dressing. Enjoy!

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{ 49 comments… read them below or add one }

Jessica @ How Sweet October 8, 2010 at 8:03 am

I love fruit, nuts, and even squash in my salads. The less green veggies… the better for me!


kimmy October 8, 2010 at 8:05 am

Jenna – this is completely off topic, but did you hear that The Help is being made into a movie?!


MaryK. October 8, 2010 at 8:53 am



ModelBehavior October 8, 2010 at 8:08 am

I have never though of putting squash on a salad, I think I have one in the cupboard, might give this a try today!


cathy b. @ brightbakes.com October 8, 2010 at 8:09 am

I’ve been eating a salad very similar to this nearly every lunch for the past two weeks…I’m addicted! Honeycrisp apples are in full swing right now here iin WI, and squash….well…I harvested about 20 butternuts off my little garden this fall! One supr yummy addition …..is……..GOAT CHEESE!
arugula, romaine, honey crisp, roasted butternut + gopat cheese=bliss!!
Cathy B.


cathy b. @ brightbakes.com October 8, 2010 at 8:09 am

*goat not gopat!


amy October 8, 2010 at 9:08 am

that salad w/ goat cheese sounds delicious…definitely making that combination this weekend. thanks for the idea! :)


eatmovelove October 8, 2010 at 9:59 am

Oh my God – Goat Cheese is soooo good!


Allie (Live Laugh Eat) October 8, 2010 at 8:09 am

Hazelnuts are the best in salads! Or any nut for that matter. I made a homemade balsamic dressing for my Project Food Blog dinner party but something was missing…now I know it’s dijon mustard!


Angela @ Eat Spin Run Repeat October 8, 2010 at 8:26 am

Looks delicious Jenna! I actually had pretty much the same thing for dinner last night, except my nuts were walnuts. Mine certainly didn’t look as delicious as yours though!


Laughter-Loving Stacy October 8, 2010 at 8:26 am

Simply delicious!


Natalia - a side of simple October 8, 2010 at 8:26 am

Don’t worry, I’m confident you could never post another salad mix and I would read until I die. 😉 I always forget about apples in my salad, though. Thanks for reminding me!


Katherine @ Left Coast Contessa October 8, 2010 at 8:28 am

yay. Just got another butternut squash. Glad I have a new recipe to use it in!


Tabitha (From Single to Married) October 8, 2010 at 8:28 am

I agree – salads can be boring unless you have lots of yummy ingredients on them like this one has!


Heather (Heather's Dish) October 8, 2010 at 8:29 am

top any salad with hazelnuts and i’m in…drooling!


Salah@myhealthiestlifestyle October 8, 2010 at 8:31 am

OMG I have got to make that salad soon!!!


Lauren at KeepItSweet October 8, 2010 at 8:33 am

love the colors. i had an amazing salad with roasted pumpkin last night that i can’t stop thinking about


tasha - thecleaneatingmama October 8, 2010 at 8:38 am

My kind of salad! Scrumptious!


Amber K October 8, 2010 at 8:42 am

I love sunflower seeds or almonds in salads. And yet for some reason I can not have anything even slightly sweet. I like my salads savory!


Rachel @ The Avid Appetite October 8, 2010 at 8:52 am

This looks so yummy! I wish I could be eating this for lunch right now!


Andrea October 8, 2010 at 8:54 am

Awesome idea!


Claire October 8, 2010 at 8:57 am

This looks like a great combo! I need more hazelnuts after making them into nut butter though!


Whitney October 8, 2010 at 9:04 am

what a great combo of veggies and fruit not to mention the fall colors :)


Kelly October 8, 2010 at 9:07 am

I agree…sometimes only a salad will do. :)


Estela @ Weekly Bite October 8, 2010 at 9:08 am

Looks incredible! This by no means is a boring salad :)


Liz @ LBBakes October 8, 2010 at 9:13 am

I love fun salads like these! Need to try the hazelnut part – sounds great :)


Jessica @ The Process of Healing October 8, 2010 at 9:19 am

I need more salads in my life..


chelsey @ clean eating chelsey October 8, 2010 at 9:28 am

This has got to be the best looking salad I’ve seen in a while!! I must try that. I love making dressings at home. So simple, so fresh, so yummy. I will never buy salad dressings again!


Clare @ Fitting It All In October 8, 2010 at 9:32 am

THANK YOU for showing me a simple but flavorful salad! I was just talking about how I am terrible at making my own salads, but this one looks amazing! And let’s not even get into the last time I tried to make my own dressing….


Shannon, Tropical Eats October 8, 2010 at 9:37 am

great idea to add bnut squash! :) my salads are always so blah and ho hum


Sarah @ The Smart Kitchen October 8, 2010 at 9:51 am

Clearly since I have all of those ingredients in my house already…I need to make that for dinner.


Sarah (Running to Slow Things Down) October 8, 2010 at 10:00 am

Mmm…I love, love, love a good autumn-inspired salad! Usually I take the old standard route of feta cheese, dried cranberries, possibly roasted chicken, and roasted beets. It’s my favorite.

That being said, I think your salad might very well become a new favorite as well. 😀


eatmovelove October 8, 2010 at 10:00 am

Yes, I usually show only stuff I bake too (not like yours of course!! LOL) – but I DO eat greens and the good stuff too!

Squash rocks in anything…with spaghetti sauce poured over it preferably…and cheese…


Krystina October 8, 2010 at 10:04 am

I bet this would be tasty with cider vinegar or fig balsamic.


Tina October 8, 2010 at 10:11 am

I’m not a huge salad fan unless it has fruit, nuts, and some sort of flavorful cheese in addition to the veggies. There also has to be a variety of textures. This looks perfect!


Liz @ Tip Top Shape October 8, 2010 at 10:16 am

I love putting apples in salads! It adds a nice crunch and sweetness. This salad looks amazing 😀


Tracey @ I'm Not Superhuman October 8, 2010 at 10:17 am

Yum, that looks great. That’s my favorite kind of dressing, though I usually use two tablespoons of vinegar because I’m addicted to it. Also good–that dressing but with red wine vinegar.


Vicky @ eat live spin October 8, 2010 at 10:22 am

Salad looks great. I love honey crisps in my salads. As for easy salad dressing… my new obsession has been fig balsamic, basil olive oil with a pinch of sea salt.. simple and so tasty.


Karen October 8, 2010 at 10:26 am

I really appreciate the tone and style of your teaching. Simple or complicated, your instructions make each recipe sound breezy and yummy. A celebration of food, for certain!


jenna October 8, 2010 at 10:41 am

thanks, Karen! :)


grocery goddess jen October 8, 2010 at 10:29 am

I’m putting squash in everything I eat right now. I’ve been too chilly to want a salad, though that one looks delicious!


Andrea October 8, 2010 at 11:00 am

Oh, I’m excited about trying this one. I like the dressing idea, too. I really have trouble with liking homemade dressings, but this one looks good with the honey and mustard. I’ll let you know!


Lisa October 8, 2010 at 12:46 pm

I always forget how awesome apples are in a salad. Then I add them and think “This is so fantastic! Why don’t I do it more often?”


Chelsea @ One Healthy Munchkin October 9, 2010 at 4:27 am

I love apples and squash in salads, but I’ve never tried them together. This looks awesome!


Jamie M October 9, 2010 at 6:05 am

I just bought some honeycrisps and a butternut last night! It’s funny, I fear my roommates may be getting quite tired of all the squash I have been cooking…every night… It’s fall! We only get them once a year!
I am loving the new spirit of your blog. As much as I enjoyed the healthy living styled blog you had before, I love the recipes you are sharing. A true celebration of REAL food. Thank you,


Jil October 9, 2010 at 7:48 am

This salad sounds lovely!!


Lacey @ Lake Life October 9, 2010 at 8:28 am

Growing up, my mom always made “traditional” butternut squash. Baked, scooped out, and served all mushy and stringy. I never knew you could slice and roast it like this but now I can’t wait to try it! Thanks Jenna :-)


LadyLara October 11, 2010 at 7:03 pm

This was awesome. More salad recipes please!


Katie September 26, 2011 at 3:29 pm

How do I roast the butternut squash into slices? Do I roast it whole and then slice it after it’s cooked? Do I need to peel it first and slice it before roasting? How long in the oven and at what temperature?


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