Autumn Waldorf Salad

Why You’ll Love This Recipe

You’ll love this Autumn Waldorf Salad because it offers a wonderful combination of textures and flavors. The sweetness of the apples and grapes pairs beautifully with the earthiness of roasted butternut squash and the crunch of walnuts. The creamy dressing ties it all together while the cinnamon adds a subtle warm touch, making this salad perfect for the fall season. It’s light, refreshing, yet satisfying, and it can easily be adapted to suit various dietary preferences.

Ingredients

• 2 cups roasted butternut squash, cubed

• 2 medium apples, cored and chopped

• 1 cup red or green grapes, halved

• 1/2 cup walnuts, toasted

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

• 1/4 cup celery, thinly sliced

• 1/4 cup dried cranberries or raisins (optional)

For the dressing:

• 1/2 cup plain Greek yogurt or mayonnaise

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey or maple syrup

• 1/2 teaspoon cinnamon

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the butternut squash by peeling, seeding, and cutting it into small cubes. Toss with a little olive oil, salt, and pepper, then spread it out on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized.

3. Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and set aside.

4. Make the dressing: In a small bowl, whisk together the Greek yogurt (or mayonnaise), apple cider vinegar, honey (or maple syrup), cinnamon, salt, and pepper. Adjust the seasoning to taste.

5. Assemble the salad: In a large bowl, combine the roasted butternut squash, chopped apples, halved grapes, toasted walnuts, mixed greens, and celery. If using, add dried cranberries or raisins for extra sweetness.

6. Toss the salad with the dressing until everything is well coated.

7. Serve immediately as a side dish or light main course.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add protein: To make this a more substantial meal, add grilled chicken, turkey, or even roasted chickpeas for a vegan option.

• Swap the nuts: If you prefer a different nut, try pecans, almonds, or hazelnuts instead of walnuts.

• Make it vegan: Use a dairy-free yogurt or vegan mayonnaise in the dressing, and skip the honey in favor of maple syrup.

• Use different fruits: Add pears, pomegranate seeds, or figs for a different spin on the fruit component.

Storage/Reheating

This salad is best served fresh, as the apples and grapes will soften and the dressing can cause the greens to wilt over time. However, if you have leftovers:

• Store the salad (without dressing) in an airtight container in the fridge for up to 2 days.

• Keep the dressing in a separate container and drizzle it over the salad just before serving.

• The roasted butternut squash can also be stored separately in the fridge for up to 3 days.

FAQs

Can I use store-bought roasted butternut squash?

Yes, if you’re short on time, you can use pre-roasted butternut squash or even frozen cubed butternut squash, though fresh squash will have the best texture.

Can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in the refrigerator for up to 3 days.

Can I use other nuts besides walnuts?

Absolutely! Pecans, almonds, or hazelnuts would also work well in this salad.

How do I prevent the apples from turning brown?

To prevent the apples from browning, toss them with a little lemon juice before adding them to the salad. This will help preserve their color.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use mayonnaise instead of Greek yogurt in the dressing?

Yes, you can use mayonnaise in place of Greek yogurt, though using yogurt gives the dressing a lighter, tangy flavor.

How can I make this salad spicier?

If you like a little heat, you can add a pinch of cayenne pepper to the dressing or sprinkle some chili flakes on top before serving.

Can I add cheese to this salad?

Yes, crumbled blue cheese, goat cheese, or feta would add a creamy and tangy element to the salad, which pairs wonderfully with the sweet and savory ingredients.

How long does roasted butternut squash last in the fridge?

Roasted butternut squash will stay fresh in the fridge for up to 3 days when stored in an airtight container.

Can I make this salad ahead of time for meal prep?

While it’s best to assemble the salad right before serving to preserve the freshness of the apples and grapes, you can prepare the roasted squash, toasted nuts, and dressing ahead of time and store them separately. Assemble just before serving.

Conclusion

The Autumn Waldorf Salad is a refreshing yet comforting dish that perfectly captures the flavors of the fall season. With the natural sweetness of roasted butternut squash, the crunch of apples and walnuts, and the tangy, creamy dressing, this salad is a delightful addition to any meal. Whether you’re looking for a light meal or a festive side dish, this seasonal take on a classic will add color, flavor, and texture to your table.