Warm Autumn Squash Salad with Apple Dressing

In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.

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30 min


  • 1/2 kabocha or red kuri squash sliced into 8 1/2-inch-thick crescents, or 8 1/2-inch-thick rings delicata squash
  • 8 2-inch cauliflower florets, halved so one side is flat
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 9-oz. red Gala apple cored and quartered: 3 quarters sliced into wedges; 1 quarter diced
  • 1/2 cup frozen apple juice concentrate, thawed
  • 21/2 Tbs. olive oil
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. Dijon mustard
  • 1 clove garlic, peeled
  • 2 gem lettuces, leaves separated


1. Preheat oven to 500°F. Coat large baking sheet with cooking spray. Arrange squash and cauliflower, flat-side down, on baking sheet. Spray vegetables, and sprinkle with salt and pepper, if desired. Roast 5 minutes. Flip, and roast 5 to 6 minutes more, or until just tender.

2. Meanwhile, blend 1/2 cup chickpeas, diced apple, apple juice concentrate, oil, vinegar, mustard, and garlic in blender until very smooth. Season dressing with salt

and pepper, if desired.

3. Toss lettuce leaves, remaining chickpeas, and 1/3 cup dressing in large bowl. Divide among four plates. Top with squash, cauliflower, and apple wedges. Drizzle with remaining dressing.

Nutrition Information

  • Serving Size 2 squash wedges and 1 cup salad
  • Calories 318
  • Carbohydrate Content 50 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 9 g
  • Protein Content 9 g
  • Saturated Fat Content 1 g
  • Sodium Content 256 mg
  • Sugar Content 24 g