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Easy Fall Chopped Salad with Maple Vinaigrette

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A cozy fall chopped salad featuring roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and crumbled goat cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for weeknights, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1 head romaine lettuce, chopped (about 4 cups)
  • 1 cup baby spinach, roughly chopped
  • 1 crisp apple (Honeycrisp or Fuji), diced small
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pecans, roughly chopped
  • 1/4 cup crumbled goat cheese or feta
  • 1/4 cup pomegranate arils (optional)
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, cut in half lengthwise, scoop out seeds, and dice into 1/2-inch cubes. Spread on the baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with cinnamon, cayenne (if using), and salt. Toss to coat, then spread in a single layer.
  3. Roast the squash for 20-25 minutes, flipping halfway through, until golden brown and tender. Let cool completely on the baking sheet.
  4. While the squash cools, toast the pecans in a small dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant. Set aside to cool.
  5. Make the maple vinaigrette: in a small bowl or jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. Whisk until smooth, then slowly drizzle in the olive oil while whisking constantly (or shake in a jar). Taste and adjust seasoning.
  6. Prep the greens and toppings: chop romaine and spinach into small, bite-sized pieces. Dice the apple into small cubes (leave skin on). Measure out cranberries, toasted pecans, and goat cheese.
  7. Assemble the salad: in a large bowl, combine chopped romaine, spinach, cooled roasted squash, diced apple, dried cranberries, and toasted pecans. Drizzle about half the vinaigrette over the top and toss gently (use hands for gentler tossing). Add more dressing as needed.
  8. Finish and serve: sprinkle crumbled goat cheese and pomegranate arils (if using) over the top. Give one more gentle toss or leave them on top for presentation. Serve immediately.

Notes

Don’t dress the salad too far in advance to avoid soggy greens. For meal prep, keep dressing separate and toss right before serving. Let roasted squash cool completely before adding to greens. Toast pecans carefully to avoid burning. Taste dressing before adding and adjust sweetness or acidity as needed. Make extra dressing—it keeps in the fridge for up to a week.

Nutrition

Keywords: fall chopped salad, maple vinaigrette, roasted butternut squash, autumn salad, Thanksgiving salad, easy salad recipe

Find it online: https://perkypan.com/easy-fall-chopped-salad-with-maple-vinaigrette/