Spinach Salad with Apples & Roasted Delicata Squash

A beautiful autumn salad with tender baby spinach, sweet roasted delicata squash, crisp apples, creamy cheese, and a simple balsamic dressing. Fresh, flavorful, and just right for a cozy fall lunch or a lovely addition to dinner.

FROM THE KITCHEN

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

For the Roasted Squash

1 medium delicata squash

1–2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

For the Salad

5 oz fresh baby spinach

1 apple, thinly sliced

⅓ cup crumbled feta or goat cheese

¼ cup sliced almonds, chopped walnuts or sunflower seeds (whatever you have on hand or love the most!

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

Instructions

1. Roast the Squash

Preheat oven to 425°F. Wash the delicata squash, slice it in half lengthwise, and scoop out the seeds. Cut into half-moon slices, about ½-inch thick.

Arrange on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread into a single layer. Roast for 20–25 minutes, turning halfway through, until tender and lightly golden. Allow to cool slightly.

2. Prepare the Salad

Arrange the baby spinach in a large salad bowl or divide among four individual plates. Add the sliced apples, roasted delicata squash, crumbled feta or goat cheese, and sliced almonds or sunflower seeds.

3. Make the Dressing

Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and freshly ground black pepper. Toss gently to combine, or serve as individual salads with the dressing drizzled over the top.

4. Serve

Enjoy immediately while the roasted squash is still slightly warm.

A Little Fittbe Tip: Both feta and goat cheese are delicious in this recipe! Feta adds a lovely salty bite, while goat cheese brings a creamier finish. Choose whichever you have on hand!