Autumn Chopped Salad Recipe

I created an Autumn Chopped Salad that was featured in a news story and makes a striking Chopped Salad for large gatherings or a weeknight meal with a surprising mix of roasted squash, tart cranberries, and toasted pecans.

I never thought a salad could be headline material, but my Autumn Chopped Salad actually was featured in a news story, so yes it’s worth the hype. Visit the blog to get the recipe and instructions for this Autumn Chopped Salad!

It’s become my go to fall salad for big gatherings or a simple weeknight side. Imagine sweet butternut squash and crunchy toasted pecans in every forkful, little surprises that make you keep taking bites.

I swear, people seriously ask for the link before the plates are empty. This one belongs in any Autumn Salad Recipes roundup.

Ingredients

• Romaine lettuce: Crunchy, low calorie, hydrating green with fiber and vitamins, adds fresh crunch
• Kale: Bold earthy leaf high in fiber, vitamin K and some protein, slightly bitter
• Butternut squash: Roasted cubes are sweet, starchy, full of beta carotene and fiber, cozy
• Apples: Juicy, crisp fruit adding sweetness and tartness plus fiber and vitamin C
• Dried cranberries: Chewy, tangy, boost sweetness and tart bite, but higher in sugar
• Toasted pecans: Rich, buttery nuts with healthy fats, add crunch and protein, slightly sweet
• Goat cheese: Creamy, tangy, adds savory richness and a bit of protein and calcium
• Dressing: Olive oil smooths, vinegar brightens, maple syrup gives gentle sweet tang

Ingredient Quantities

• 8 cups chopped romaine lettuce
• 3 cups thinly sliced kale, tough stems removed
• 4 cups butternut squash, peeled and cut into 1 inch cubes (about 1 medium squash)
• 2 tablespoons olive oil for roasting the squash
• 2 medium apples (Honeycrisp or Fuji), cored and diced
• 3/4 cup dried cranberries
• 1 cup toasted pecans, roughly chopped
• 4 ounces crumbled goat cheese (about 1/2 cup)
• 1/4 small red onion, thinly sliced
• 1/2 cup pomegranate arils (optional but great)
• 1/3 cup extra virgin olive oil for the dressing
• 3 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced (optional)
• 1/2 teaspoon kosher salt, plus extra to taste
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 400°F (200°C). Toss the 4 cups cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and a pinch of black pepper; spread in a single layer on a parchment lined sheet pan so it roasts instead of steams.

2. Roast squash 25 to 30 minutes, stirring once halfway, until edges are caramelized and cubes are tender. Let cool a few minutes after roasting so it doesnt immediately wilt the greens.

3. While the squash roasts, toast the 1 cup pecans: spread them on a small sheet pan and toast in the oven 5 to 8 minutes, or toast in a dry skillet over medium heat 3 to 5 minutes, shaking often, until fragrant. Roughly chop and set aside.

4. Make the dressing: whisk together 1/3 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup or honey, 1 teaspoon Dijon mustard, 1 small minced garlic clove if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acid, or shake in a jar.

5. Prep produce: chop 8 cups romaine, thinly slice 3 cups kale with tough stems removed, core and dice 2 apples, thinly slice 1/4 small red onion, measure 3/4 cup dried cranberries and 1/2 cup pomegranate arils if using.

6. Soften the kale: sprinkle the sliced kale with a little salt or toss with a tablespoon of the dressing and massage with your hands for 30 seconds until it wilts slightly and tastes less bitter.

7. In a large bowl combine the romaine, massaged kale, roasted butternut squash, diced apples, dried cranberries, sliced red onion, pomegranate arils and most of the toasted pecans. Reserve a handful of pecans for topping.

8. Add about three quarters of the dressing and toss gently to coat everything evenly; add more dressing only if needed. Taste and season with extra salt and pepper if it needs it.

9. Crumble the 4 ounces goat cheese over the top, sprinkle remaining pecans, give one last light toss or leave pretty on top, and serve immediately. Enjoy, it makes a great big-batch salad for guests or a weeknight side.

Equipment Needed

1. Oven you can preheat to 400°F
2. Rimmed baking sheet lined with parchment paper for roasting the squash
3. Small sheet pan or a dry skillet to toast the pecans
4. Large mixing bowl for tossing the salad
5. Medium bowl or jar to make and shake the dressing
6. Whisk or a fork to emulsify the dressing, whatever you got
7. Chef’s knife and cutting board for chopping squash apples and onion
8. Measuring cups and spoons for the oil vinegar maple syrup and spices
9. Tongs or salad servers to toss and plate the salad
10. Oven mitts or pot holders so you dont burn your hands

FAQ

Autumn Chopped Salad Recipe Substitutions and Variations

• Butternut squash: swap with sweet potato cut into 1 inch cubes and roast the same way. Similar sweetness and texture but maybe a bit denser.
• Kale: replace with baby spinach or thinly sliced Swiss chard. Spinach wilts faster so toss just before serving, no need to massage.
• Goat cheese: use crumbled feta or ricotta salata, or for a dairy free option try marinated firm tofu. Feta is saltier so taste before adding more salt.
• Toasted pecans: substitute toasted walnuts, sliced almonds or pumpkin seeds for a nut free crunch. Walnuts give a rich buttery note, pepitas are extra crunchy.

Pro Tips

– Give the squash room on the pan and let it cool before you dump it on the greens. If the pieces are crowded they steam not roast, and if theyre too hot they wilt the lettuce and kale. Roasting on a hotter, shorter time works better than low and slow, just watch for caramelization.

– Massage the kale, but dont overdo it. A little salt or a tablespoon of the dressing and 20 to 30 seconds of rubbing makes it tender and less bitter, but if you mash it too much it loses texture. You can massage ahead and keep it refrigerated for a day.

– Toast the pecans until fragrant and chop them just before serving. Nuts lose their crunch fast, so toast then cool, and store separately if you make the salad early. If you want extra crunch use a mix of pecans and pumpkin seeds.

– Make and taste the dressing before you toss everything. Start with less dressing than you think, because apples and dried fruit soak it up. Balance acid and sweet by adding a splash more vinegar or a little more maple syrup, and keep extra dressing on the side for people who like it saucy.