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Best Autumn Chopped Salad with Roasted Squash & Goat Cheese

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This autumn chopped salad features sweet roasted butternut squash, tangy goat cheese, crunchy candied pecans, and crisp apples, all tossed in a maple-Dijon vinaigrette. It’s a crowd-pleasing, make-ahead friendly salad that converts even the pickiest eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) pure maple syrup
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup (100g) raw pecan halves
  • 2 tablespoons (30ml) pure maple syrup
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ⅓ cup (80ml) olive oil
  • 3 tablespoons (45ml) apple cider vinegar
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • Salt and black pepper to taste
  • 6 cups (180g) mixed greens (arugula and baby spinach)
  • 1 cup (170g) cooked quinoa, cooled
  • 1 large Honeycrisp apple, diced (about 1 cup)
  • ½ cup (60g) dried cranberries
  • 4 ounces (115g) soft goat cheese, crumbled
  • ¼ cup (30g) toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a bowl, toss cubed butternut squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
  3. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool completely.
  4. While squash roasts, place a small saucepan over medium heat. Add pecan halves, 2 tablespoons maple syrup, cinnamon, and a pinch of salt. Stir constantly for 3-4 minutes until syrup thickens and coats pecans. Spread on parchment paper to cool, then break into pieces.
  5. In a small bowl or jar, combine ⅓ cup olive oil, apple cider vinegar, 2 tablespoons maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk until emulsified. Set aside.
  6. In a large serving bowl, combine mixed greens, cooled quinoa, diced apple, dried cranberries, and cooled roasted squash. Drizzle with about half the vinaigrette and toss gently.
  7. Sprinkle candied pecans, crumbled goat cheese, and toasted pumpkin seeds over the top. Toss gently once more or leave toppings on top for presentation. Serve immediately.

Notes

Roast squash and make pecans up to 2 days ahead. Store squash in fridge, pecans at room temperature. Dressing can be made a week ahead. Keep dressing and toppings separate until serving to prevent soggy salad. For vegan option, omit goat cheese and add extra toasted pepitas or hemp seeds.

Nutrition

Keywords: autumn salad, chopped salad, roasted squash, goat cheese, candied pecans, maple dijon vinaigrette, fall salad, holiday salad

Find it online: https://coracooks.com/best-autumn-chopped-salad-with-roasted-squash-and-goat-cheese/