Fall Harvest Chopped Salad with Apple Cider Vinaigrette Recipe

A crisp autumn chopped salad brings bursts of seasonal color to your table.

Rustling leaves inspire this vibrant mixture of textures and flavors.

Crisp apples and crunchy pecans dance across mixed greens with delightful energy.

Tangy apple cider vinaigrette threads through the ingredients like golden afternoon sunlight.

Each forkful captures the essence of harvest season’s rich palette.

Unexpected combinations of sweet and savory elements create surprising depth.

You’ll want to savor every delicious bite of this simple yet elegant dish.

Why Autumn Chopped Salad With Apple Cider Vinaigrette Feels So Fresh

• Savor Seasonal Simplicity: This autumn chopped salad celebrates fall's bounty with minimal effort, transforming basic ingredients into a stunning dish that captures the season's essence in just 30 minutes.
• Boost Nutrition Effortlessly: Packed with roasted butternut squash, nutrient-rich greens, and antioxidant-loaded cranberries, this salad delivers a powerful health punch without complicated preparation steps.
• Customize with Ease: Swap ingredients based on preferences or pantry availability – try different nuts, cheese varieties, or greens to make this recipe uniquely yours while maintaining its delicious core flavor profile.
• Quick Crowd-Pleaser: Perfect for potlucks, family dinners, or casual gatherings, this salad impresses guests with its beautiful presentation and complex taste without requiring advanced cooking skills.

Everything Inside Autumn Chopped Salad With Apple Cider Vinaigrette

• Mixed Greens: Fresh, crisp base for the salad with a variety of textures.
• Baby Spinach: Adds a soft, mild green element with extra nutrients.

• Butternut Squash: Sweet, caramelized vegetable that provides warmth and autumn flavor. Choose a firm, unblemished squash with deep orange color.

• Apples, Cranberries: Tart and sweet fruits that bring bright, seasonal flavor. Select crisp, firm apples like Honeycrisp or Granny Smith.
• Pecans: Crunchy nuts that add rich, toasted flavor and textural contrast. Fresh, whole pecans are best.

• Goat Cheese: Creamy, tangy cheese that adds richness. Look for soft, fresh goat cheese.
• Red Onion: Sharp, crisp vegetable that provides a zesty bite. Choose a firm, compact onion.

• Apple Cider Vinegar: Tangy base for the dressing with bright, fruity notes.
• Dijon Mustard: Adds depth and helps emulsify the vinaigrette.
• Maple Syrup: Provides natural sweetness with rich, complex flavor.
• Olive Oil: Smooth base for the vinaigrette with a mild flavor.
• Salt, Black Pepper: Essential seasonings that enhance overall taste.

How To Make Autumn Chopped Salad With Ease

Step 1: Caramelize Butternut Squash

• Olive oil
• Salt
• Black pepper

Spread the seasoned cubes on a baking sheet. Slide into the oven and roast for 20-25 minutes, giving them a gentle flip halfway through. You want them golden and tender with caramelized edges. Once done, let the squash cool down and develop its rich flavors.

Step 2: Craft the Tangy Orchard Dressing

• Apple cider vinegar
• Dijon mustard
• Maple syrup
• Salt
• Freshly ground pepper

Whisk these ingredients together, then slowly stream in olive oil while continuing to whisk. Keep blending until the dressing looks smooth and glossy. Give it a quick taste and adjust the sweetness or seasoning to your liking.

Step 3: Build Your Colorful Salad

• Mixed greens
• Crisp apple slices
• Roasted butternut squash
• Toasted pecans
• Dried cranberries
• Thinly sliced red onion
• Crumbled goat cheese

Drizzle the zesty orchard dressing over the salad and gently toss to ensure every ingredient gets a delicious coating.

Serve immediately and enjoy the vibrant flavors of autumn in every bite!

Tips For Crunch And Brightness In Autumn Chopped Salad

• Roast Squash to Perfection: Cut butternut squash into uniform 1/2-inch cubes for even cooking and golden caramelization, ensuring each piece roasts consistently without burning.
• Customize Vinaigrette Flavor: Experiment with different sweeteners like honey or agave instead of maple syrup, adjusting the taste to complement the salad's seasonal ingredients.
• Prevent Apple Browning: Slice apples just before serving and toss with a splash of lemon juice to maintain crispness and prevent oxidation.
• Make-Ahead Magic: Prepare roasted squash and vinaigrette separately up to two days in advance, storing them in airtight containers to save time during meal preparation.
• Boost Protein Power: Add grilled chicken, quinoa, or toasted chickpeas for a more substantial meal that transforms this salad into a complete, nutritious dinner option.

How To Store Autumn Chopped Salad Properly

• Refrigerate the salad without dressing for optimal freshness.
• Keep roasted squash, chopped ingredients, and vinaigrette separately in airtight containers up to 3-4 days.
• Seal the goat cheese in a sealed container to prevent absorbing other flavors.
• When ready to serve, quickly toss ingredients together and drizzle with vinaigrette just before eating to maintain crisp textures.
• Avoid letting the salad sit with dressing for too long, as greens will become soggy and lose their vibrant crunch.
• Pro tip: Store nuts and dried cranberries in a separate small container to prevent them from getting soft or losing their delightful crispness.
• Chill vinaigrette in the refrigerator, giving it a quick shake before using to remix the ingredients if they've separated during storage.

What Matches Well With Autumn Chopped Salad

• Savor Wine Harmony: Pair this autumn salad with a crisp Sauvignon Blanc or a light Pinot Noir to complement the sweet and tangy flavors of roasted squash and apple cider vinaigrette.
• Craft Bread Companion: Serve alongside a rustic sourdough or a warm slice of rosemary focaccia to add texture and soak up the delicious vinaigrette.
• Elevate Protein Partners: Add grilled chicken or seared salmon on top to transform this salad into a complete meal that balances the sweet and earthy elements.
• Boost Beverage Boost: Enjoy with a sparkling apple cider or a warm spiced chai tea to enhance the seasonal autumn mood and flavor profile of the dish.

Seasonal Twists For Autumn Chopped Salad With Apple Cider Vinaigrette

• Harvest Gold Salad: Replace butternut squash with roasted sweet potatoes for a deeper, sweeter flavor profile that complements autumn's warmth.
• Mountain Meadow Mix: Swap goat cheese with crumbled blue cheese and add toasted walnuts for a robust, earthy variation that brings woodland richness.
• Rustic Pear Edition: Substitute apples with sliced pears and incorporate sage-roasted butternut squash to create a more herbaceous and sophisticated salad experience.
• Winter Wellness Bowl: Add quinoa or farro as a base, include roasted Brussels sprouts, and sprinkle pumpkin seeds for extra protein and nutritional depth.

Autumn Chopped Salad FAQ Guide

• What makes the Apple Cider Vinaigrette special in this salad?

The vinaigrette combines tangy apple cider vinegar with sweet maple syrup and Dijon mustard, creating a perfectly balanced dressing that enhances the autumn flavors of the salad.

• Can I substitute the butternut squash if I can't find it?

Yes, you can easily swap butternut squash with other roasted vegetables like sweet potatoes or acorn squash. Just make sure to cut them into similar-sized cubes and roast until golden and tender.

• How do I know when the butternut squash is properly roasted?

The squash is perfectly roasted when it turns golden brown at the edges and becomes tender when pierced with a fork. Flipping the cubes halfway through ensures even caramelization and prevents burning.

• Is this salad suitable for a make-ahead meal?

Absolutely! You can roast the squash and prepare the vinaigrette in advance. Just keep the ingredients separate and assemble the salad just before serving to maintain the freshness and crispness of the greens.

Autumn Chopped Salad With Apple Cider Vinaigrette Recipe

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4.6 from 11 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Crisp fall flavors dance in this Autumn Chopped Salad with Apple Cider Vinaigrette, blending sweet and savory notes. Seasonal ingredients create a delightful harvest-inspired dish perfect for weekend gatherings or weeknight dinners.

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Ingredients

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Salad Ingredients:

• 6 cups mixed greens (spinach, arugula, or kale)
• 1 small butternut squash (peeled, diced, and roasted)
• 1 large apple (Honeycrisp or Granny Smith, diced)
• ½ cup pecans or walnuts (toasted)
• ½ cup dried cranberries (or pomegranate seeds)
• ⅓ cup goat cheese or feta (crumbled)
• ¼ small red onion (thinly sliced, optional)

Vinaigrette Ingredients:

• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 small garlic clove (minced, optional)

Seasoning Ingredients:

• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Prepare the butternut squash by cutting it into uniform, bite-sized cubes, ensuring even cooking and consistent texture throughout the dish.
2. Heat the oven to a high temperature, creating an environment that will caramelize the squash edges and develop rich, deep flavors during roasting.
3. Coat the squash cubes with a light layer of olive oil, then season generously with salt and freshly ground black pepper to enhance natural sweetness.
4. Spread the seasoned squash pieces evenly across a rimmed baking sheet, preventing overcrowding to allow proper caramelization and prevent steaming.
5. Roast the squash in the preheated oven, rotating the pan midway to ensure uniform browning and tender, golden-brown edges.
6. Allow the roasted squash to cool slightly, which helps maintain its structural integrity and prevents wilting other salad ingredients.
7. Craft the vinaigrette by combining apple cider vinegar with Dijon mustard, creating a tangy base for the dressing.
8. Incorporate maple syrup into the vinaigrette, balancing the acidity with a subtle sweetness and providing depth to the flavor profile.
9. Gradually whisk olive oil into the vinaigrette, creating a smooth, emulsified dressing that coats ingredients evenly.
10. Select a variety of crisp greens as the salad foundation, offering texture and a fresh base for the other components.
11. Layer the cooled roasted squash, crisp apple slices, toasted pecans, and tart cranberries across the greens.
12. Sprinkle finely sliced red onion for a sharp, aromatic element that cuts through the richness of the other ingredients.
13. Crumble goat cheese over the salad, adding creamy texture and tangy complexity to the dish.
14. Drizzle the prepared vinaigrette carefully, ensuring each ingredient receives a light, even coating.
15. Gently toss the salad, allowing the dressing to meld with the ingredients without bruising the delicate components.

Notes

• Enhance roasted butternut squash flavor by adding a sprinkle of smoked paprika or cinnamon before baking for an extra depth of warmth.
• Swap goat cheese with dairy-free alternatives like crumbled cashew cheese to make the salad vegan-friendly and accommodating for different dietary needs.
• Toast pecans quickly in a dry skillet to intensify their nutty flavor and add a delightful crunch that complements the soft roasted squash.
• Prepare vinaigrette ahead of time and store in the refrigerator for up to 5 days, allowing flavors to meld and develop a more robust taste profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 8 g
• Sodium: 240 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 10 mg