Print

Perfect Fall Harvest Chopped Salad with Apple Cider Vinaigrette

fall harvest chopped salad - featured image
Print Recipe

A crisp and hearty fall salad with roasted butternut squash, tart apples, salty feta, and a tangy apple cider vinaigrette. Perfect for meal prep, potlucks, or a quick weeknight dinner.

Ingredients

Scale
  • 3 cups butternut squash, peeled and diced into ½-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), diced
  • 4 cups kale (Lacinato or curly), stems removed and finely chopped
  • ½ cup feta cheese, crumbled
  • ⅓ cup dried cranberries
  • ¼ cup pumpkin seeds, toasted
  • ¼ cup red onion, thinly sliced
  • ¼ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and dice butternut squash into ½-inch cubes. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 18-22 minutes, flipping halfway, until golden and tender. Let cool completely.
  2. While squash roasts, make the vinaigrette: In a mason jar, combine ¼ cup apple cider vinegar, ⅓ cup olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, ¼ teaspoon salt, and a few cracks of black pepper. Shake vigorously for 20 seconds until emulsified. Adjust seasoning to taste.
  3. Wash and dry kale. Remove stems and chop into thin ribbons. Place in a large mixing bowl. Dice apples into ½-inch cubes (leave skin on). Thinly slice red onion.
  4. Add cooled roasted squash, diced apples, crumbled feta, dried cranberries, toasted pumpkin seeds, and sliced red onion to the bowl with kale. Pour about half the vinaigrette over the top and toss to coat evenly. Add more dressing as needed until glossy but not wet.
  5. Let the salad rest for 5-10 minutes before serving to allow flavors to meld. Serve at room temperature or cold.

Notes

For best results, cut all ingredients uniformly. Toast pumpkin seeds in a dry skillet for 3-4 minutes until fragrant. If meal prepping, store dressing, feta, and pumpkin seeds separately. The salad tastes even better the next day.

Nutrition

Keywords: fall salad, harvest salad, chopped salad, butternut squash, apple cider vinaigrette, kale salad, vegetarian, gluten-free, nut-free

Find it online: https://eliplate.com/perfect-fall-harvest-chopped-salad-with-apple-cider-vinaigrette/