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Autumn Chopped Salad with Apple Cider Vinaigrette

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This Autumn Chopped Salad is a fresh, colorful, and crunchy mix of seasonal flavors! Featuring crisp apples, roasted butternut squash, crunchy pecans, dried cranberries, and tangy goat cheese, all tossed in a homemade apple cider vinaigrette, this salad is perfect for fall gatherings, Thanksgiving, or a healthy weeknight meal.

Ingredients

Scale

For the Salad:

  • 6 cups mixed greens (spinach, arugula, or kale work well)
  • 1 small butternut squash (peeled, diced, and roasted)
  • 1 large apple (Honeycrisp or Granny Smith, diced)
  • ½ cup pecans or walnuts (toasted for extra crunch)
  • ½ cup dried cranberries (or pomegranate seeds for a fresh twist)
  • â…“ cup goat cheese or feta (crumbled)
  • ¼ small red onion (thinly sliced, optional)

For the Apple Cider Vinaigrette:

  • ¼ cup apple cider vinegar
  • â…“ cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey (adjust for sweetness)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 small garlic clove (minced, optional for extra depth)

Instructions

Step 1: Roast the Butternut Squash

  1. Preheat oven to 400°F (200°C).
  2. Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender. Let cool slightly.

Step 2: Make the Apple Cider Vinaigrette

  1. In a small bowl or jar, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
  2. Slowly drizzle in the olive oil, whisking continuously until well combined.
  3. Taste and adjust sweetness or seasoning as needed.

Step 3: Assemble the Salad

  1. In a large salad bowl, toss together greens, apples, roasted butternut squash, pecans, cranberries, red onion, and goat cheese.
  2. Drizzle with the apple cider vinaigrette and toss gently to coat.

Step 4: Serve & Enjoy!

  • Serve immediately as a side dish or light main meal.
  • Pair with grilled chicken or turkey for extra protein.

Notes

  • No Butternut Squash? Swap for roasted sweet potatoes or delicata squash.
  • Nut-Free? Use pumpkin seeds or sunflower seeds instead.
  • Make Ahead: Roast squash and prep ingredients up to 2 days ahead; store separately and toss before serving.

Find it online: https://ukfinda.com/autumn-chopped-salad-with-apple-cider-vinaigrette/