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Fresh Autumn Chopped Salad with Easy Maple Vinaigrette

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A colorful and crunchy fall salad with roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and a sweet-tangy maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 6 cups mixed greens (baby spinach and arugula blend)
  • 1 cup butternut squash, peeled and cubed into ½-inch pieces
  • 1 large Honeycrisp apple, cored and chopped
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup crumbled feta cheese (optional)
  • ¼ cup pumpkin seeds
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Roast the squash (optional but worth it). Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a dash of cinnamon. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized. Let cool completely.
  2. Toast the pecans. While squash roasts, add chopped pecans to a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darkened. Transfer to a plate to cool.
  3. Make the maple vinaigrette. In a small bowl or mason jar, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk vigorously or shake until thick and emulsified. Taste and adjust seasoning.
  4. Prep the produce. Wash and dry mixed greens. Core and chop apple into bite-sized pieces (leave skin on). If using raw squash, peel and cube very small (¼-inch).
  5. Assemble the salad. In a large bowl, combine greens, cooled squash, chopped apple, dried cranberries, toasted pecans, and pumpkin seeds. Toss gently to distribute.
  6. Dress and serve. Drizzle maple vinaigrette over salad, starting with about half. Toss gently to coat. Add more dressing as needed. Top with crumbled feta if using. Serve immediately.

Notes

For best texture, chop all ingredients roughly the same size (about ½-inch). Don’t dress the salad until right before serving to prevent wilting. To keep apples from browning, toss with a squeeze of lemon juice or a splash of vinaigrette. For meal prep, store components separately and assemble when ready to eat. The roasted squash keeps well for 3-4 days in the fridge.

Nutrition

Keywords: autumn salad, fall salad, chopped salad, maple vinaigrette, butternut squash salad, Thanksgiving salad, healthy salad, gluten-free salad, vegetarian salad

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