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As the leaves change color and the air turns crisp, the allure of seasonal salads becomes irresistible. Autumn brings a bounty of fresh ingredients that not only tantalize the taste buds but also nourish the body. Among the many delightful creations that emerge during this time, the Autumn Harvest Chopped Salad stands out as a vibrant, nutritious dish that embodies the essence of fall. Whether you're preparing for a festive gathering or seeking a wholesome addition to your everyday meals, this salad offers a perfect blend of flavors and textures that will leave everyone craving more.

Autumn Chopped Salad with Maple Dressing

Embrace the flavors of fall with the Autumn Harvest Chopped Salad, a vibrant mix that celebrates seasonal ingredients. This nutritious salad features fresh greens, roasted butternut squash, crisp apples, sweet dried cranberries, and crunchy walnuts, all topped with a delicious maple dressing. Perfect for festive gatherings or healthy weeknight meals, this dish is packed with essential nutrients and a delightful blend of flavors that will leave everyone wanting more. Enjoy the bounty of autumn with each colorful bite!

Ingredients
  

4 cups mixed greens (a delightful blend of arugula, spinach, and kale)

1 cup Brussels sprouts, thinly shaved

1 medium apple, diced (select a sweet variety like Honeycrisp or Fuji for extra flavor)

1 cup butternut squash, cubed and roasted to perfection

1/2 cup dried cranberries for a touch of sweetness

1/2 cup walnuts, chopped and lightly toasted for crunch

1/4 cup feta cheese, crumbled (optional but recommended for creaminess)

1/4 cup red onion, finely chopped for a hint of sharpness

For the Maple Dressing:

1/4 cup high-quality pure maple syrup

2 tablespoons apple cider vinegar for tang

1 tablespoon Dijon mustard for a mild kick

1/3 cup extra virgin olive oil for richness

Salt and pepper to taste

Instructions
 

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper until evenly coated. Spread the cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Once done, remove from the oven and allow them to cool slightly.

    Make the Maple Dressing: In a small bowl, combine the maple syrup, apple cider vinegar, and Dijon mustard. Whisk together until well blended. Gradually drizzle in the extra virgin olive oil while continuing to whisk until the dressing is emulsified and smooth. Adjust seasoning by adding salt and pepper to taste.

      Chop the Salad Ingredients: In a large mixing bowl, layer the mixed greens, thinly sliced Brussels sprouts, diced apple, roasted butternut squash, dried cranberries, toasted walnuts, crumbled feta (if using), and finely diced red onion. Gently toss all the ingredients together until well combined.

        Dress the Salad: Pour the prepared maple dressing over the chopped salad. Use tongs or a large spoon to toss gently, ensuring that every ingredient is evenly coated in the dressing.

          Serve: Transfer the beautifully mixed salad to a serving platter or divide into individual bowls. For an extra touch, garnish with additional toasted walnuts and crumbled feta. This salad can be enjoyed chilled or at room temperature, making it versatile for any occasion!

            Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings