Description
This vibrant Chopped Fall Harvest Salad packs roasted butternut squash, crisp apples, hearty greens, toasted nuts, tangy dried cranberries, and creamy goat cheese, all tossed in a zingy maple–apple cider vinaigrette. Perfect as a wholesome fall lunch or a colorful side for cozy dinners.
Ingredients
Scale
For the Salad
- Butternut squash, peeled, seeded, diced and roasted (see instructions)
- Crisp, slightly tart apples, diced
- Kale or mixed greens, chopped
- Dried cranberries
- Pecans or walnuts, toasted and roughly chopped
- Goat cheese or feta, crumbled
- Red onion, thinly sliced
For the Maple–Apple Cider Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- Kosher salt & black pepper, to taste
Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast 25–30 minutes, flipping halfway, until golden and tender. Cool slightly.
- Make the dressing: In a small bowl or jar, whisk 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon, 1 tbsp maple syrup, a pinch of salt, and black pepper until emulsified.
- Assemble: In a large bowl, combine chopped greens, roasted squash, diced apples, dried cranberries, toasted nuts, thinly sliced red onion, and crumbled goat cheese.
- Toss & serve: Drizzle with dressing and toss gently to coat. Serve immediately.
Notes
- Make it a meal: Add grilled or roasted chicken to turn this into a hearty chicken harvest salad.
- Variations: Swap apples for pears; use blue cheese instead of goat cheese; pumpkin seeds for nuts; add quinoa or farro; roasted chickpeas for extra crunch.
- Pro tips: Toast nuts just before serving; slice apples last to prevent browning; use sturdy greens (kale/baby kale) if packing for lunch; dress just before serving to keep greens crisp.
- Make ahead: Roast squash, toast nuts, and mix dressing in advance; store components separately and assemble right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasted + Assembled
- Cuisine: American
Nutrition
- Serving Size: About 1/4 recipe
- Calories: 400
- Sugar: 20g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: fall harvest salad, chopped fall salad, butternut squash salad, maple dressing, autumn salad, whole food recipes, kale apple salad