Roasted Apple and Butternut Squash Salad with Olives

salad-with-olivesRecipe by Charna Sheinfeld, Nutrition Intern


1 medium Butternut Squash, peeled, seeded, and sliced into half inch planks
2 medium Granny Smith Apples, sliced into half inch planks
4 cups chopped romaine lettuce (or any other green of your choice)
1/2 cup pitted green olives

2 tablespoon olive oil
4 tablespoon Balsamic vinegar
1 tablespoon Maple syrup
Dash of salt
Dash of pepper


  1. Preheat oven to 425° F.
  2. Place Butternut Squash and apple slices on a greased baking sheet.
  3. Spray generously with nonstick pan.
  4. Roast for 10 minutes.
  5. Remove the apple slices.
  6. Flip the squash slices and continue roasting another 20-25 minutes until the squash is tender.
  7. Set aside squash and apples to cool slightly.
  8. Mix ingredients for salad dressing.
  9. Add Butternut Squash, roasted apples, and olives in a large bowl.  Drizzle with dressing.  Alternatively you can divide the ingredient amongst individual salad bowls.


Serving Size: 1 cup
Yield: 5 servings
Nutrition Facts: 

Calories: 200
Total Fat:  8 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 6 gm
Polyunsaturated Fat: 1 gm
Cholesterol: 0 mg
Protein: 2 gm
Carbohydrate: 32 gm
Dietary Fiber: 6 gm
Sodium: 290 mg


Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C. • (516) 486-4569


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  1. […] much.  Don’t be afraid to step out of your comfort zone and try a new vegetable dish. Try this Roasted Apple and Butternut Squash Salad with Olives or Roasted Acorn Squash Bowl with Spinach and Pomegranate or Sweet Potato and Apple […]

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