Gluten-Free Roasted Squash and Apple Salad

Ingredients

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• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 2 medium apples (such as Honeycrisp or Fuji), cored and cubed
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked quinoa or gluten-free rice Shop
• 1 cup protein of choice (e.g., grilled chicken breast, pan-seared tofu, or roasted chickpeas)
• 4 cups mixed greens or spinach
• 2 tbsp gluten-free dressing (e.g., lemon-tahini, balsamic vinaigrette, or GF maple-dijon) Shop
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (ensure GF) Shop
• 1 tsp maple syrup (optional, for dressing) Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash and apples with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for about 20-25 minutes, or until the squash is tender and lightly caramelized, and the apples are softened. The squash should yield easily to a fork, and the edges will be slightly browned.
2. 2 While the squash and apples are roasting, prepare your protein if it's not already cooked. If using chicken, grill or pan-sear it until the thickest part reaches 165°F (74°C). If using tofu, pan-sear until golden brown. If using chickpeas, roast them until slightly crispy. Ensure any seasonings or marinades used are gluten-free.
3. 3 In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the gluten-free dressing, fresh lemon juice, Dijon mustard, and maple syrup (if using) until well combined. Taste and adjust seasoning as needed; the dressing should be bright and flavorful.
4. 4 In a large serving bowl, combine the mixed greens or spinach with the cooked quinoa or rice. Add the roasted butternut squash and apples, and your prepared protein. Gently toss everything together to distribute the ingredients evenly.
5. 5 Drizzle the prepared dressing over the salad. Toss gently one more time to coat all the ingredients. Serve immediately while the roasted vegetables are still warm, or chill for a refreshing cold salad.

Nutrition (per serving)

Tips & Notes

• Cut the apples into larger chunks than the squash, about 1 1/2 inches. Apples soften faster and turn mushy if they are as small as the squash cubes.
• Plain balsamic vinegar and lemon-tahini are gluten-free bases for the dressing. If you use a bottled dressing, choose one labeled gluten-free, since some bottled vinegars and brewed sauces contain gluten.
• For packed lunches, keep the greens and dressing separate and add the squash and apples once they have cooled, so the greens don't wilt before you eat.

Common questions