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Chopped Autumn Salad

This Chopped Autumn Salad combines crisp apples, roasted squash, crunchy nuts, and bright herbs, dressed in a simple vinaigrette, creating a delightful fall dish perfect for any meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 pieces apples, cored and chopped into small cubes Use crisp varieties like Gala, Honeycrisp, or Fuji.
  • 1 small roasted squash, peeled and cubed You can also roast butternut squash at 400°F for 20 to 25 minutes.
  • 4 cups mixed greens Kale and spinach can also be used for a heartier base.
  • 1 small red onion, sliced thin Provides a nice crunch and flavor.
  • 1 cup toasted pecans or walnuts Toast in a dry pan for added flavor.
  • 1/2 cup dried cranberries Adds a sweet tangy flavor.
  • 3-4 ounces goat cheese or feta, crumbled Can be substituted with feta or omitted for a vegan option.
Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey Can be adjusted to taste.
  • salt and pepper to taste

Method
 

Preparation
  1. Prep the produce: wash and dry everything.
  2. Core and chop 2 apples into small cubes.
  3. Peel and cube 1 small roasted squash or roast cubed butternut squash at 400°F for 20 to 25 minutes until soft.
  4. Chop 4 cups mixed greens, or use chopped kale and spinach for a heartier base.
  5. Slice 1 small red onion thin, chop 1 cup toasted pecans or walnuts, and measure 1/2 cup dried cranberries.
  6. Crumble 3 to 4 ounces of goat cheese or feta into small pieces.
Vinaigrette
  1. Combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and salt and pepper to taste in a jar.
  2. Whisk or shake until smooth.
Assembly
  1. In a large bowl, combine the greens, apples, roasted squash, nuts, cranberries, onion, and cheese.
  2. Drizzle half the dressing over the salad and toss gently.
  3. Taste and add more dressing if needed.
  4. Serve immediately or keep the dressing separate until ready to eat.

Notes

Pick firm, crisp apples to keep the salad crunchy. For kale, massage it with a little dressing to soften. Toast nuts for better flavor. Keep dressing separate until serving for maximum freshness.