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Best Autumn Chopped Salad with Easy Maple Vinaigrette

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This crunchy, tangy, and sweet autumn salad features roasted butternut squash, crisp apples, toasted pecans, and tangy feta, all tossed in a homemade maple vinaigrette. It’s the perfect quick and easy side dish for fall gatherings or a satisfying weeknight meal.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 1 tablespoon olive oil for roasting the squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chopped kale or mixed greens (lacinato kale recommended)
  • 1 large Honeycrisp apple, diced (Fuji or Gala work great too)
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese (goat cheese is a fantastic swap)
  • 1/3 cup pecans, toasted and roughly chopped
  • 1/3 cup pomegranate seeds (optional, but highly recommended)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons pure maple syrup (Grade A Dark Amber preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube butternut squash into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, make the dressing: In a small jar or bowl, combine 1/4 cup olive oil, 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
  3. Toast the pecans: In a dry skillet over medium heat, toast pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
  4. Prep greens and toppings: Wash and dry kale thoroughly. Remove tough stems and chop into bite-sized pieces. If using kale, massage with a tiny bit of olive oil and a pinch of salt for 1 minute to soften. Dice the apple (leave skin on).
  5. Assemble the salad: In a large bowl, combine chopped kale, roasted squash, diced apple, dried cranberries, toasted pecans, and pomegranate seeds (if using). Drizzle about half the dressing over the top and toss gently to coat. Add more dressing as needed.
  6. Finish and serve: Sprinkle crumbled feta cheese over the top. Give one more gentle toss or leave feta on top for presentation. Serve immediately at room temperature, or refrigerate for up to an hour before serving.

Notes

For best results, cut squash into uniform pieces to ensure even roasting. The dressing can be made in a jar and stored in the fridge for up to a week. To keep apples from browning, toss them in a little lemon juice or apple cider vinegar. For a vegan version, skip the feta or use a plant-based alternative. For a nut-free option, swap pecans for roasted pumpkin seeds.

Nutrition

Keywords: autumn salad, chopped salad, maple vinaigrette, butternut squash, kale salad, fall salad, Thanksgiving salad, easy salad

Find it online: https://freshforkful.com/best-autumn-chopped-salad-with-easy-maple-vinaigrette/