Curried Butternut Squash Spiralized Salad with Apples, Dates, and Pecans Recipe

Introduction

This Curried Butternut Squash Salad is a vibrant, flavorful dish that combines the sweetness of roasted squash and apples with the warmth of aromatic spices. It’s perfect as a side or a light main, offering a unique twist on roasted vegetable salads.

Ingredients

• 1 medium butternut squash (about 3 pounds)
• 2 large Granny Smith apples
• 1 large red onion
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 tablespoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon fresh ginger (minced)
• 1/2 teaspoon yellow curry powder
• 1/8 teaspoon allspice
• Fresh pepper
• 1/4 cup pecans (finely chopped, plus more for garnish)
• 1/3 cup flat-leaf parsley (roughly chopped and packed)
• 1/3 cup Medjool dates (pitted and roughly chopped)

Instructions

1. Step 1: Preheat the oven to 400°F.
2. Step 2: Prepare the butternut squash by chopping off the bulbous end and top stem, leaving the straight middle part. Peel or cut off the skin, then cut the squash in half to make spiralizing easier.
3. Step 3: Spiralize the squash using a large or ribbon noodle blade into thick noodles. Place them in a very large bowl.
4. Step 4: Cut the apples in half and core them. Slice a small section off the domed part of each half to create a flat base for spiralizing, avoiding cutting too much to prevent splitting. Spiralize each half using the same large noodle blade and add the apple noodles to the bowl with the squash.
5. Step 5: Trim the ends off the red onion to create flat surfaces, then remove the papery skin. Spiralize the onion with the large or a smaller noodle blade and add the noodles to the bowl.
6. Step 6: Toss the combined noodles with olive oil, maple syrup, sea salt, cinnamon, minced ginger, yellow curry powder, allspice, and several twists of fresh pepper until evenly coated.
7. Step 7: Transfer the noodle mixture to a large baking or casserole dish, scraping up any leftover dressing from the bowl. Sprinkle with 1/4 cup of the finely chopped pecans.
8. Step 8: Bake for 10 minutes, then stir the mixture. Continue baking until the squash noodles are fork-tender and the apples and syrup start to caramelize, approximately 10-15 more minutes.
9. Step 9: Remove the dish from the oven and immediately stir in the chopped parsley and dates.
10. Step 10: Let the salad cool for about 5 minutes before serving warm. Garnish with extra pecans if desired.

Tips & Variations

• For a nut-free option, substitute pecans with toasted sunflower seeds or omit them entirely.
• If you don’t have a spiralizer, thinly slice the squash, apples, and onion with a mandoline or sharp knife.
• Adjust the curry powder to your taste; for a milder flavor, reduce the amount or substitute with smoked paprika for a subtle twist.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the texture, or enjoy cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. Add the parsley and dates just before serving to maintain their freshness and texture.

What if I don’t have Medjool dates?

If Medjool dates are unavailable, you can substitute with chopped dried apricots or raisins for a similar sweetness and chewiness.

Curried Butternut Squash Spiralized Salad with Apples, Dates, and Pecans Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 600 reviews

A vibrant and flavorful Curried Butternut Squash Salad featuring spiralized butternut squash, apples, and red onion tossed in a warm spice blend, baked to tender perfection, and finished with crunchy pecans, fresh parsley, and sweet Medjool dates. This salad combines savory curry notes with natural sweetness, making it perfect for a healthy, hearty side or light main dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Fruits

• 1 medium butternut squash (about 3 pounds)
• 2 large Granny Smith apples
• 1 large red onion
• 1/3 cup flat-leaf parsley (roughly chopped and packed)
• 1/3 cup Medjool dates (pitted and roughly chopped)

Seasonings and Oils

• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 tablespoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon fresh ginger (minced)
• 1/2 teaspoon yellow curry powder
• 1/8 teaspoon allspice
• Fresh pepper, to taste

Nuts

• 1/4 cup pecans (finely chopped, plus more for garnish)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the salad mixture.
2. Prep squash: Chop off the bulbous end and top stem of the butternut squash, leaving the straight middle section. Peel or remove the skin and cut the squash in half to make it easier for spiralizing.
3. Spiralize squash: Using a large or ribbon noodle blade on a spiralizer, spiralize the squash into thick noodles. Transfer these noodles into a very large bowl.
4. Spiralize apples: Cut the apples in half and core them. Slice a small flat disc off the domed side of each half to create a stable flat surface for spiralizing. Spiralize each half using the same large noodle blade and add these apple noodles to the bowl with the squash noodles.
5. Spiralize onion: Trim the ends of the red onion to create flat surfaces and remove the papery skin. Spiralize the onion using either the large noodle blade or a smaller one, whichever works best, and add the onion noodles to the bowl with the squash and apple noodles.
6. Season noodles: Add olive oil, maple syrup, sea salt, cinnamon, minced ginger, curry powder, allspice, and fresh pepper to the bowl. Toss all the noodles thoroughly to ensure every piece is evenly coated with the spice and dressing mixture.
7. Transfer noodles: Move the spiced noodle mixture to a large baking or casserole dish. Make sure to scrape the bottom of the bowl to include all the dressing. Sprinkle with 1/4 cup of the finely chopped pecans evenly over the top.
8. Bake: Bake the noodles in the preheated oven for 10 minutes. Then stir the mixture to redistribute, and continue baking for an additional 10-15 minutes until the squash noodles become fork-tender and the apples and maple syrup start to caramelize.
9. Add toppings: Remove the dish from the oven and immediately stir in the chopped parsley and roughly chopped Medjool dates to bring freshness and sweetness to the warm salad.
10. Cool and serve: Let the salad cool for about 5 minutes. Serve it warm, garnished with additional pecans if desired.

Notes

• Using Granny Smith apples adds a tart contrast that complements the sweetness of the maple syrup and dates.
• Feel free to substitute pecans with walnuts or almonds for a different nutty flavor.
• This salad is best served warm but can be enjoyed at room temperature as well.
• For extra spice, sprinkle a pinch of cayenne pepper with the other seasonings.
• If you don’t have a spiralizer, thinly slice the squash, apples, and onion into strips or ribbons using a knife or mandoline.

Keywords: curried butternut squash salad, baked butternut squash salad, spiralized squash salad, apple curry salad, healthy fall salad, warm vegetable salad