‹ Michigan Apple Recipes

Apple and Butternut Squash Salad

Pick up a rotisserie chicken and a whole grain baguette from the supermarket and serve them alongside this delicious salad. Crisp Michigan Apples, roasted butternut squash, fresh greens and crumbly goat cheese make this a perfect salad for cold weather meals.

Makes 4 servings or can make into smaller salads.


  • 1 tablespoon olive oil
  • 2 cups butternut squash cubes (look for peeled, precut squash in the produce dept.)
  • 1 teaspoon minced garlic
  • 1/4 cup red onion, sliced thin
  • 6 cups prepared salad green mix with spinach
  • 2 Michigan Apples, sliced (Gala, Honeycrisp, Fuji, Empire)
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries, if desired
  • Light balsamic vinaigrette dressing


In large skillet over medium low heat, heat 1 tablespoon olive oil; add butternut squash and cook covered, stirring occasionally until butternut is slightly golden and is tender, about 8 minutes. Add garlic and red onion; cook uncovered for 2-3 minutes.

Place 1-1/2 cups salad greens on 4 plates, top with divided squash mixture, apple slices, goat cheese, walnuts and cranberries. Drizzle with balsamic vinaigrette.

Recipe & photo adapted from Kroger.com

Nutrition information per serving (based on 4 servings):  324 calories, 16 g fat, 35 g carbohydrate, 10 g protein, 6 g fiber, 438 mg sodium

Apple and Butternut Squash Salad

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