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Easy Fall Harvest Chopped Salad with Maple Vinaigrette

fall harvest chopped salad with maple vinaigrette - featured image
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A crunchy, tangy, and sweet fall salad featuring roasted butternut squash, crisp apple, dried cranberries, pecans, and feta cheese, all tossed in a homemade maple vinaigrette. Perfect for a quick weeknight dinner or a festive holiday gathering.

Ingredients

  • Butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • Fresh arugula (5 oz)
  • Honeycrisp apple, thinly sliced (or any crisp, sweet apple)
  • Dried cranberries (½ cup)
  • Pecans, roughly chopped (½ cup)
  • Crumbled feta cheese (⅓ cup)
  • Pumpkin seeds (¼ cup, optional)
  • Pure maple syrup (3 tablespoons)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Extra virgin olive oil (¼ cup)
  • Salt and black pepper (to taste)
  • Garlic powder (¼ teaspoon, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash into ½-inch pieces. Toss with 1 tablespoon olive oil, a pinch of salt, and a dash of black pepper. Spread in a single layer on the baking sheet.
  3. Roast the squash for 20-25 minutes, flipping halfway through, until tender and lightly caramelized. Let cool slightly.
  4. While the squash roasts, make the maple vinaigrette: In a small jar, combine maple syrup, apple cider vinegar, Dijon mustard, garlic powder (if using), and a pinch of salt. Shake well. Add olive oil and shake again until emulsified. Adjust seasoning to taste.
  5. Toast the pecans in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant. Set aside to cool.
  6. In a large bowl, combine arugula, sliced apple, dried cranberries, toasted pecans, and pumpkin seeds (if using). Toss gently.
  7. Add the roasted squash and crumbled feta on top. Drizzle with about half the dressing, toss gently, and add more dressing to taste. Serve immediately or let sit for 10 minutes to meld flavors.

Notes

For meal prep, store dressing separately and add just before serving to keep greens crisp. The salad can be made vegan by omitting feta and adding extra pumpkin seeds or crispy chickpeas. Toasting the pecans enhances flavor. Roast squash at high heat for best texture.

Nutrition

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

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