Description
Vibrant Autumn Chopped Salad with roasted butternut squash, crisp apples, dried cranberries, goat cheese, and a tangy maple Dijon vinaigrette.
Ingredients
Scale
- 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
- 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
Instructions
- Prepare the Butternut Squash: Preheat oven to 400°F (200°C). Peel, seed, and dice butternut squash into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Cool slightly.
- Make the Maple Dijon Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified. Taste and adjust seasonings as needed. Chill if not using immediately.
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce and chopped kale. Add diced apple, roasted butternut squash, dried cranberries, crumbled goat cheese, toasted pecans or walnuts, pomegranate seeds (if using), and thinly sliced red onion.
- Dress and Serve: Pour Maple Dijon Vinaigrette over the salad, starting with half and adding more as needed, tossing gently to coat. Serve immediately.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes