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Chopped Fall Harvest Salad is Amazing

Chopped Fall Harvest Salad
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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 tangy maple-apple cider vinaigrette. Perfect for a healthy fall lunch or a colorful side dish.

Ingredients

Scale
  • 6 cups mixed greens (kale, spinach, or arugula)
  • 1 medium apple, diced
  • 1 cup roasted butternut squash, cubed
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds or walnuts, toasted
  • 1/4 cup feta or goat cheese, crumbled
  • 1/4 red onion, thinly sliced
  • For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • Salt and black pepper, to taste
  • Optional add-ins: cooked quinoa, roasted sweet potatoes, or pomegranate arils

Instructions

  1. Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender and lightly caramelized. Cool slightly.
  2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until emulsified. Adjust seasoning to taste.
  3. In a large bowl, combine mixed greens, diced apple, dried cranberries, toasted pumpkin seeds or walnuts, thinly sliced red onion, and roasted butternut squash.
  4. Drizzle the dressing over the salad and toss gently to coat all ingredients.
  5. Top with crumbled feta or goat cheese. Serve immediately for the best flavor and texture.

Notes

  • Add grilled or shredded chicken for a heartier meal.
  • Swap apples for pears or persimmons.
  • Use blue cheese instead of goat cheese.
  • Replace pumpkin seeds with pecans.
  • Add roasted Brussels sprouts for more texture.
  • Toast nuts just before serving for maximum crunch.
  • Slice apples last to prevent browning.
  • Use sturdy greens like kale if packing for lunch.
  • Dress the salad just before serving to keep greens crisp.
  • You can roast the squash, toast the nuts, and mix the dressing in advance. Store components separately and assemble right before serving.

Nutrition

Find it online: https://quizsavor.com/chopped-fall-harvest-salad-recipe/

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