Description
A vibrant Chopped Fall Harvest Salad featuring roasted butternut squash, crisp apples, hearty greens, toasted nuts, dried cranberries, and goat cheese, all tossed in a maple-apple cider vinaigrette. This salad is perfect as a wholesome fall lunch or a colorful side dish for cozy dinners.
Ingredients
- 1 small butternut squash, peeled, seeded, and diced
- Olive oil, for roasting and dressing
- Salt and black pepper, to taste
- 4 cups chopped kale or mixed greens
- 1 crisp, slightly tart apple, diced
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts, roughly chopped
- 1/4 cup crumbled goat cheese or feta
- 2 tablespoons thinly sliced red onion
- For the Maple–Apple Cider Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- Kosher salt & black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender. Cool slightly.
2. In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, a pinch of salt, and black pepper until emulsified.
3. In a large bowl, combine chopped greens, roasted squash, diced apples, dried cranberries, toasted nuts, thinly sliced red onion, and crumbled goat cheese.
4. Drizzle with dressing and toss gently to coat. Serve immediately.
Notes
Make it a meal: Add grilled or roasted chicken to turn this into a hearty chicken harvest salad.
Variations: Swap apples for pears; use blue cheese instead of goat cheese; pumpkin seeds for nuts; add quinoa or farro; roasted chickpeas for extra crunch.
Pro tips: Toast nuts just before serving; slice apples last to prevent browning; use sturdy greens (kale/baby kale) if packing for lunch; dress just before serving to keep greens crisp.
Make ahead: Roast squash, toast nuts, and mix dressing in advance; store components separately and assemble right before serving.
Nutrition
- Serving Size: About 1/4 recipe
- Calories: 400
- Sugar: 20
- Sodium: 260
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 8
- Cholesterol: 10