Oh, I absolutely love this time of year! When the leaves change and the air gets that crisp bite, I can’t help but crave fresh, vibrant flavors. That’s where my Autumn Chopped Salad comes in! It’s like a celebration of the season all in one bowl. With juicy apples, sweet butternut squash, and crunchy walnuts, this salad is packed with everything I adore about fall. Plus, it’s so colorful and inviting, you can’t help but feel cheerful just looking at it! Trust me, once you toss everything together, the flavors meld into something truly magical. It’s the perfect side dish for your cozy dinners or even as a light lunch. You’ll want to dive right in!
Ingredients List
- 4 cups mixed greens (washed and chopped, I love using a mix of baby spinach, arugula, and kale for extra flavor)
- 1 cup chopped apples (preferably tart apples like Granny Smith for that perfect sweet-tart balance)
- 1 cup diced butternut squash (peeled and cubed into bite-sized pieces for even roasting)
- 1/2 cup walnuts, chopped (toasted if you want an extra crunch and depth of flavor)
- 1/2 cup feta cheese, crumbled (adds a creamy, salty kick that pairs beautifully with the sweetness)
- 1/4 cup dried cranberries (for a pop of sweetness and chewy texture)
- 1/4 cup red onion, finely chopped (adds a bit of sharpness that brightens the whole dish)
- 1/4 cup balsamic vinaigrette (store-bought or homemade, just make sure it’s tangy and delicious)
How to Prepare the Autumn Chopped Salad
Step 1: Prepare the Butternut Squash
First things first, let’s get that oven preheated to a toasty 400°F (200°C). While it’s heating up, grab your butternut squash. Peel it, then cube it into bite-sized pieces; you want them to roast evenly! In a bowl, toss the diced squash with a drizzle of olive oil, a pinch of salt, and some freshly cracked pepper. This is where the flavor starts to build! Spread the seasoned squash onto a baking sheet in a single layer, and pop it in the oven. I usually roast it for about 20-25 minutes, giving it a little stir halfway through to ensure even browning. You want it to come out tender and slightly caramelized—yum!
Step 2: Combine the Salad Ingredients
While that squash is roasting to perfection, let’s get our salad ready! In a large mixing bowl, add your washed and chopped mixed greens. Then, toss in the chopped apples, walnuts, crumbled feta, dried cranberries, and finely chopped red onion. I love the way the colors pop in this salad, and the crunchiness of the walnuts just makes everything feel so hearty! Give it a gentle toss to combine all those delightful ingredients, but don’t worry about making it perfect; a little rustic charm is always welcome!
Step 3: Toss with Dressing
Once the butternut squash is roasted and cooled just a tad, add it to your salad bowl. Now for the best part! Drizzle your balsamic vinaigrette over the top—oh, the tangy goodness! Toss everything gently to combine, making sure all those flavors marry beautifully. You want to serve this salad immediately while the squash is still warm, as that contrast with the crunchy greens is just divine! Trust me, you’ll want to dive right in!
Why You’ll Love This Recipe
- Quick preparation—ready in just 40 minutes, perfect for busy weeknights!
- Loaded with seasonal flavors that celebrate the best of autumn.
- Healthy ingredients packed with vitamins and nutrients, making it a guilt-free choice.
- Versatile—feel free to swap in your favorite nuts or fruits based on what you have on hand.
- Great as a side dish or a light main course; it’s super filling yet refreshing!
- Beautifully colorful presentation that’s sure to impress your guests.
- Customizable with different dressings, so you can keep it exciting every time.
Tips for Success
Alright, let’s make sure your Autumn Chopped Salad turns out absolutely fabulous! Here are my top tips that I swear by:
- Use fresh, high-quality ingredients: The better your produce, the tastier your salad will be! I always opt for organic greens and fresh apples, especially in fall when they’re in season.
- Don’t rush the roasting: Give that butternut squash enough time to caramelize! If it’s not browning nicely, leave it in for a few extra minutes. Just keep an eye on it to avoid burning.
- Mix it up: Feel free to play around with the ingredients! Swap out walnuts for pecans, or try adding some roasted chickpeas for an extra protein boost. The possibilities are endless!
- Dress it right: If you prefer a lighter touch, start with less dressing, and add more as needed. It’s easier to add than to take away! You want to enhance the flavors, not drown them.
- Serve it fresh: This salad is best enjoyed immediately after tossing. The greens stay crisp, and the warm squash creates a lovely contrast. If you have leftovers, store the dressing separately and add it just before serving.
- Presentation matters: Take a moment to arrange your salad nicely on a platter! It makes a world of difference when you’re serving guests. A little sprinkle of extra feta or cranberries on top adds a beautiful finishing touch.
With these tips, you’ll not only nail the flavors but also impress everyone at your table. Happy cooking!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this Autumn Chopped Salad! Here’s an estimated breakdown per serving, and keep in mind that these values can vary based on specific ingredients and portions you use:
- Calories: Approximately 250
- Fat: 15g (with 3g saturated fat)
- Protein: 6g
- Carbohydrates: 30g
- Sugar: 10g
- Fiber: 5g
- Sodium: 150mg
- Cholesterol: 10mg
This salad is not just a feast for the eyes but also a healthy choice, loaded with fiber, vitamins, and healthy fats. It’s perfect for those looking to enjoy a nutritious meal without sacrificing flavor. So, dig in and feel good about what you’re eating! Remember, these are just estimates, and adjusting ingredients like cheese or dressing can change the numbers a bit. Enjoy every bite!
FAQ Section
Can I use a different type of squash?
Absolutely! While butternut squash is my favorite for this salad, you can easily substitute it with acorn squash or even sweet potatoes. Just remember to adjust the roasting time based on the size and type of squash you choose!
What if I don’t have feta cheese?
No problem! If feta isn’t your thing, try goat cheese for a creamy twist, or even crumbled blue cheese for a bolder flavor. You can also skip the cheese altogether for a vegan version; the salad will still be delicious!
How should I store leftovers?
If you have any leftovers, store the salad in an airtight container in the fridge, but be sure to keep the dressing separate. This way, your greens stay crisp and fresh! Enjoy the leftovers within a day or two for the best taste.
Can I make this salad ahead of time?
Definitely! You can roast the butternut squash in advance and prep your salad ingredients. Just toss everything together and add the dressing right before serving—this keeps all the textures just right!
What other ingredients can I add?
The beauty of this Autumn Chopped Salad is its versatility! You can add roasted Brussels sprouts, pomegranate seeds, or even some cooked quinoa for extra protein. Feel free to get creative and use what you have on hand!
Serving Suggestions
Now that you’ve got this delicious Autumn Chopped Salad ready to go, let’s talk about what pairs well with it! This salad is versatile and can be enjoyed as a light lunch or as a vibrant side dish at dinner. Personally, I love serving it alongside some juicy grilled chicken. The savory flavors of the chicken complement the sweetness of the apples and squash beautifully!
If you’re looking for a vegetarian option, consider adding a scoop of quinoa or farro. These grains not only enhance the salad’s heartiness but also pack in extra nutrients. Just cook them up according to the package instructions, let them cool, and mix them in for a satisfying meal.
Another great pairing is a slice of crusty bread or a warm baguette. There’s something so comforting about dipping that bread into the salad’s balsamic vinaigrette! It makes for a lovely contrast to the crunchy greens and roasted squash.
And don’t forget about cheese! If you want to take it up a notch, a slice of creamy brie or a sharp cheddar on the side can elevate your meal experience. You can also serve it on a platter with assorted cheeses and nuts for a fabulous autumn charcuterie board!
Whatever you choose, just know that this salad shines on its own, but it’s even better when complemented with these delightful additions. Enjoy every last bite!
Print
Autumn Chopped Salad: 7 Reasons You’ll Love This Cozy Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing autumn chopped salad loaded with seasonal ingredients.
Ingredients
- 4 cups mixed greens
- 1 cup chopped apples
- 1 cup diced butternut squash
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes.
- In a large bowl, combine mixed greens, apples, walnuts, feta, cranberries, and red onion.
- Add the roasted butternut squash to the bowl.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately.
Notes
- Use any seasonal fruits you prefer.
- Adjust dressing according to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Autumn Chopped Salad