Autumn Chopped Salad: The Ultimate Fall Recipe

Autumn Chopped Salad: Prepare to be amazed by a vibrant explosion of fall flavors in every single bite! Forget boring salads; this isn’t just a side dish, it’s a celebration of the season. Imagine crisp apples, crunchy pecans, sweet cranberries, and savory crumbled cheese all tossed together in a tangy maple vinaigrette. It’s a symphony of textures and tastes that will leave you craving more.

While the concept of a chopped salad is relatively modern, the ingredients themselves have deep roots in autumn traditions. Apples, for example, have been harvested and enjoyed for centuries, symbolizing abundance and good fortune. Cranberries, native to North America, were a staple food for indigenous peoples and later adopted by European settlers. The combination of these seasonal ingredients into a chopped salad is a delicious way to honor the harvest and enjoy the bounty of fall.

People adore this Autumn Chopped Salad for its incredible versatility and satisfying crunch. It’s the perfect dish to bring to a potluck, serve as a light lunch, or even enjoy as a side with your Thanksgiving feast. The combination of sweet, savory, and tangy flavors is simply irresistible, and the variety of textures keeps every bite interesting. Plus, it’s incredibly easy to customize to your own preferences. Whether you’re a seasoned chef or a beginner cook, this salad is sure to impress. So, gather your favorite autumn ingredients and get ready to create a culinary masterpiece!

Ingredients:

• For the Salad:
• 4 cups chopped romaine lettuce
• 2 cups chopped kale, stems removed
• 1 large apple, such as Honeycrisp or Gala, cored and diced
• 1 cup roasted butternut squash, cubed (about 1/2 inch)
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pecans or walnuts, chopped
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup thinly sliced red onion
• For the Maple Dijon Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Preparing the Butternut Squash:

Roasting the butternut squash brings out its natural sweetness and adds a wonderful depth of flavor to the salad. Here’s how I like to do it:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Carefully peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds. Then, dice the squash into roughly 1/2-inch cubes. Try to keep the cubes as uniform in size as possible so they cook evenly.
3. Season the Squash: In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Make sure the squash is evenly coated.
4. Roast the Squash: Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Flip the squash halfway through for even browning.
5. Cool Slightly: Remove the roasted squash from the oven and let it cool slightly before adding it to the salad. This prevents the warm squash from wilting the lettuce.

Making the Maple Dijon Vinaigrette:

This vinaigrette is the perfect balance of sweet, tangy, and savory, complementing all the flavors in the salad. It’s super easy to make!

1. Combine Ingredients: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
2. Whisk Vigorously: Whisk the ingredients vigorously until they are well combined and emulsified. The vinaigrette should be smooth and slightly thickened. If using a jar, you can simply close the lid tightly and shake well.
3. Taste and Adjust: Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more maple syrup for sweetness, apple cider vinegar for tanginess, or salt and pepper to taste.
4. Chill (Optional): If you’re not using the vinaigrette immediately, you can store it in an airtight container in the refrigerator for up to a week. Just be sure to whisk or shake it well before using, as the oil may separate.

Assembling the Autumn Chopped Salad:

Now for the fun part – putting everything together! This salad is all about the textures and flavors, so don’t be afraid to get creative with your presentation.

1. Prepare the Greens: In a large bowl, combine the chopped romaine lettuce and chopped kale. Make sure the kale is finely chopped, as it can be a bit tough if the pieces are too large.
2. Add the Toppings: Add the diced apple, roasted butternut squash, dried cranberries, crumbled goat cheese, toasted pecans or walnuts, pomegranate seeds (if using), and thinly sliced red onion to the bowl with the greens.
3. Dress the Salad: Pour the Maple Dijon Vinaigrette over the salad. Start with about half of the vinaigrette and add more as needed, tossing gently to coat all the ingredients. Be careful not to overdress the salad, as it can become soggy.
4. Toss Gently: Gently toss the salad to combine all the ingredients and distribute the dressing evenly.
5. Serve Immediately: Serve the Autumn Chopped Salad immediately. This salad is best enjoyed fresh, as the lettuce and apple can start to wilt if it sits for too long.

Tips and Variations:

• Customize Your Greens: Feel free to use other types of greens in this salad, such as spinach, arugula, or mixed greens.
• Add Protein: For a heartier salad, add some grilled chicken, turkey, or chickpeas.
• Swap the Cheese: If you’re not a fan of goat cheese, you can use feta cheese, blue cheese, or Parmesan cheese instead.
• Use Different Nuts: Pecans and walnuts are great in this salad, but you can also use almonds, hazelnuts, or pistachios.
• Make it Vegan: To make this salad vegan, simply omit the goat cheese or substitute it with a vegan cheese alternative. You can also use maple syrup or agave nectar instead of honey in the vinaigrette.
• Roast Other Vegetables: Consider adding other roasted vegetables like Brussels sprouts, sweet potatoes, or carrots.
• Make Ahead: You can prepare the individual components of this salad ahead of time and store them separately. The roasted butternut squash and vinaigrette can be made a day or two in advance. Just wait to assemble the salad until you’re ready to serve it.

Enjoy!

I hope you enjoy this Autumn Chopped Salad as much as I do! It’s the perfect way to celebrate the flavors of fall. Let me know in the comments if you try it and what variations you make!

Conclusion:

This Autumn Chopped Salad isn’t just another salad; it’s a vibrant celebration of fall flavors, textures, and colors all harmoniously combined in one bowl. From the sweet crunch of the apples and pecans to the savory depth of the roasted Brussels sprouts and the tangy bite of the cranberries, every ingredient plays a crucial role in creating a truly unforgettable culinary experience. It’s a symphony of tastes that will leave you wanting more, and honestly, I think that’s the best kind of recipe, don’t you? But what truly elevates this salad to “must-try” status is its versatility. It’s not just a side dish; it’s a complete meal waiting to happen. Add grilled chicken, salmon, or tofu for a protein boost and transform it into a satisfying lunch or dinner. For a vegetarian option, consider adding some crumbled goat cheese or feta for a creamy, tangy counterpoint to the sweetness of the fruit and nuts.

Serving Suggestions and Variations:

* Dressings: While the maple-Dijon vinaigrette is my personal favorite, feel free to experiment with other dressings. A balsamic vinaigrette would also be delicious, or even a creamy poppy seed dressing for a touch of sweetness. * Nuts and Seeds: Pecans are a classic choice for autumn, but walnuts, almonds, or even pumpkin seeds would work beautifully. Toasting the nuts beforehand enhances their flavor and adds an extra layer of crunch. * Fruits: Don’t be afraid to get creative with the fruit! Pears, persimmons, or even pomegranate seeds would be fantastic additions. * Vegetables: Roasted butternut squash or sweet potatoes would add a warm, comforting element to the salad. * Grains: For a heartier salad, consider adding cooked quinoa, farro, or wild rice. I truly believe this Autumn Chopped Salad is a recipe that everyone should have in their repertoire. It’s perfect for potlucks, holiday gatherings, or simply a healthy and delicious weeknight meal. It’s also incredibly easy to customize to your own preferences and dietary needs. I’ve poured my heart into creating this recipe, and I’m so excited for you to try it. I’m confident that you’ll love the combination of flavors and textures as much as I do. So, gather your ingredients, put on some cozy music, and get ready to create a salad that will become a new fall favorite. I can’t wait to hear what you think! Please, please, please, give this recipe a try and let me know how it turns out. Share your photos and comments on social media using [Your Hashtag Here] so I can see your creations. Did you make any substitutions? Did you discover a new favorite combination of ingredients? I’m all ears! Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking, and happy fall! I hope this Autumn Chopped Salad brings a little bit of autumn joy to your table.

Print