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Easy Fall Harvest Chopped Salad with Maple Vinaigrette

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A quick and forgiving fall salad with roasted butternut squash, crisp apples, crunchy pecans, and a simple three-ingredient maple vinaigrette. Perfect for busy weeknights or holiday tables.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 5 ounces mixed salad greens (about 5 cups; baby kale, spinach, and arugula recommended)
  • 1 large Honeycrisp or Fuji apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled feta cheese
  • 1/3 cup pecans, roughly chopped
  • 1/4 cup pomegranate arils (optional)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1/2-inch pieces.
  2. Toss squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, make the vinaigrette: In a small jar, combine maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Add 1/4 cup olive oil. Shake vigorously for 20 seconds until emulsified. Taste and adjust.
  4. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  5. Slice apple thinly (leave skin on). Crumble feta if needed. Measure cranberries and pomegranate arils.
  6. In a large bowl, combine mixed greens, roasted squash (cooled for 5 minutes), sliced apple, dried cranberries, feta, toasted pecans, and pomegranate arils. Drizzle with half the vinaigrette.
  7. Toss gently to combine. Add more dressing as needed. Serve immediately.

Notes

For meal prep, keep dressing separate and add just before serving. Toast pecans carefully as they burn quickly. Roast squash in a single layer to avoid steaming. Dressing can be stored in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, chopped salad, maple vinaigrette, butternut squash salad, easy fall recipe, vegetarian salad, gluten-free salad

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