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- 4 cups of assorted mixed greens (spinach, arugula, kale) - 1 small butternut squash, peeled and diced into bite-sized cubes - 1 cup Brussels sprouts, finely shredded - 1 cup fresh pomegranate seeds This salad shines with fresh ingredients. The mix of greens adds color and crunch. Spinach, arugula, and kale each bring unique flavors. Butternut squash adds sweetness. When you roast it, it becomes tender and caramelized. Brussels sprouts offer a nice bite. Lastly, pomegranate seeds burst with juice. Their bright color makes the salad pop. - 1 cup cooked quinoa, cooled - 1/2 cup feta cheese, crumbled - 1/4 cup pecans, roughly chopped - 1/4 cup dried cranberries Don't forget the pantry staples! Quinoa adds protein and a nutty flavor. Feta cheese brings creaminess and tang. Pecans add crunch and richness. Dried cranberries introduce a hint of sweetness. Together, these ingredients create a well-rounded dish. - 1/4 cup extra virgin olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon pure maple syrup - Sea salt and freshly cracked black pepper to taste The dressing is key to this salad. Extra virgin olive oil gives a smooth base. Apple cider vinegar adds tang and brightness. Maple syrup sweetens the mix. Season with salt and pepper to enhance the flavors. This simple dressing ties all the ingredients together. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for roasting. Next, take the peeled and diced butternut squash and spread it out on a baking sheet. Make sure the pieces are in a single layer. Drizzle 1 tablespoon of olive oil over the squash. Sprinkle sea salt and cracked pepper to taste. Roast the squash for about 25 minutes. You want it to be tender and lightly caramelized. Check it around the 20-minute mark to ensure it doesn’t burn. You can use a fork to test for doneness. If it’s soft and golden, it’s ready! While the squash roasts, grab a large mixing bowl. Add four cups of assorted mixed greens. I like to use a blend of spinach, arugula, and kale for flavor and color. Then, toss in 1 cup of finely shredded Brussels sprouts, 1 cup of cooked quinoa, and 1 cup of fresh pomegranate seeds. Gently mix these ingredients together. This step is important because you want to avoid bruising the greens. A soft touch keeps everything fresh and vibrant. For the dressing, you’ll need 1/4 cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of pure maple syrup. Don’t forget a pinch of sea salt and cracked pepper for taste. In a small bowl, whisk these ingredients together. Whisking helps to emulsify the dressing, making it smooth and creamy. A good vinaigrette can elevate the entire salad. After the butternut squash is done roasting, let it cool for a few minutes. Then, add the roasted squash to your bowl of mixed greens and veggies. Now, pour the dressing evenly over the salad mixture. Toss gently again to ensure all ingredients are coated. This step is key for flavor distribution. Finally, sprinkle 1/2 cup of crumbled feta cheese, 1/4 cup of roughly chopped pecans, and 1/4 cup of dried cranberries on top. Give it a light toss once more to incorporate the toppings. Enjoy your vibrant and tasty Fall Harvest Chopped Salad! To keep your salad fresh, wash all greens under cold water. Pat them dry with a clean towel or salad spinner. This step removes dirt and excess moisture, making your greens crisp and tasty. When chopping vegetables, a sharp knife is key. A dull knife can bruise your produce. For mixing, use a large bowl. This gives you space to toss ingredients without spilling. To add crunch, include nuts or seeds like pecans or sunflower seeds. They provide a delightful bite. For creaminess, crumbled feta cheese is perfect. You can also try avocado or a creamy dressing for extra richness. If you want to switch things up, substitute the quinoa for farro or barley. You can also add roasted chickpeas for a protein boost. Feel free to mix in seasonal fruits like apples or pears for a sweet touch. For a stylish serving, use a large wooden or ceramic bowl. This gives your salad a rustic feel. You can also layer the ingredients to showcase their colors. Garnish with extra pomegranate seeds and a drizzle of dressing. This not only adds color but also invites guests to dig in. A sprinkle of fresh herbs like parsley or mint can elevate the look and flavor. Pro Tips Roasting Perfection: For an extra caramelized flavor, toss the butternut squash with a sprinkle of cinnamon before roasting. Quinoa Variations: Experiment with different colors of quinoa such as red or black for added visual appeal and nutritional benefits. Freshness Factor: To keep the salad fresh for longer, add the dressing just before serving instead of mixing it in advance. Nutty Crunch: Toast the pecans in a dry skillet for a few minutes prior to adding them to the salad to enhance their flavor and crunch. {{image_4}} You can easily swap in other fall veggies. Try roasted sweet potatoes or carrots for a sweet touch. You could also add some diced apples for crunch and flavor. For nuts, pecans bring a nice flavor, but walnuts or hazelnuts work well too. If you want to change the cheese, goat cheese adds creaminess and a tangy taste. You could even use sharp cheddar for a bolder kick. To make this salad gluten-free, just ensure your quinoa is certified gluten-free. For a vegan version, skip the feta cheese and use avocado for creaminess. To lower calories, use less olive oil and choose a light dressing. You can mix up the dressing too. Try balsamic vinegar for a sweeter taste or lemon juice for a bright flavor. A yogurt-based dressing can also add creaminess without too many calories. To keep your Fall Harvest Chopped Salad fresh, follow these tips. First, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. If you have leftover dressing, keep it separate. This way, the salad stays crisp. Use glass or BPA-free plastic containers for safe storage. When stored properly, the salad lasts up to three days in the fridge. However, the greens may wilt over time. Check for freshness before eating. If wilted, consider making a smoothie or soup instead. Preparing your salad in advance can save time. Start by washing and chopping the greens and veggies. Store them in separate containers. This keeps everything fresh and crunchy. You can roast the butternut squash ahead of time as well. Just let it cool before storing. For busy weeknights, quickly assemble your salad. Combine the greens, veggies, and grains in a big bowl. Add the roasted squash and toppings when you’re ready to eat. This keeps the salad vibrant and tasty. Enjoy your fresh and flavorful meal in no time! Yes, you can use frozen butternut squash. Just make sure to thaw it first. Drain any excess moisture. This helps keep the salad crisp. You can roast the thawed squash for extra flavor. Simply follow the same roasting steps as fresh squash. Frozen options save time, but fresh is often tastier. To prep this salad ahead, chop the veggies a day prior. Store them in airtight containers in the fridge. Keep the dressing separate to maintain freshness. Toss the salad just before serving. This keeps the greens from wilting. If you add nuts or cheese, do it right before serving. This way, they stay crunchy. This chopped salad pairs well with grilled chicken or fish. You can also serve it with hearty soups. A warm bread basket complements it nicely. Try adding a cheese platter for a fun twist. The salad's freshness balances rich flavors. Enjoy it as a light meal or a side dish! In this blog post, I covered how to make a delicious chopped salad. We explored fresh ingredients like mixed greens and roasted butternut squash. Then, I walked you through mixing salad components and making a tasty dressing. I shared tips for enhancing flavor and presented ideas for variations. You can store leftovers and prep ingredients ahead of time easily. The right salad can make meals fun and healthy. Enjoy creating your own versions using the tips provided!

Autumn Bliss Chopped Salad

A vibrant and nutritious salad featuring a blend of greens, roasted butternut squash, and a delightful vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups assorted mixed greens (a blend of spinach, arugula, and kale)
  • 1 small butternut squash, peeled and diced into bite-sized cubes
  • 1 cup Brussels sprouts, finely shredded
  • 1 cup cooked quinoa, cooled
  • 1 cup fresh pomegranate seeds
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pecans, roughly chopped
  • 1/4 cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • to taste sea salt and freshly cracked black pepper

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). On a baking sheet, arrange the diced butternut squash in a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with sea salt and cracked pepper to taste. Roast for approximately 25 minutes, or until the squash is tender and has developed a light caramelized color.
  • While the squash is roasting, take a large mixing bowl and add the mixed greens, shredded Brussels sprouts, cooked quinoa, and fresh pomegranate seeds. Mix these ingredients gently to combine.
  • In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper. This will create your flavorful dressing that will soon bring the salad to life.
  • Once the butternut squash is done roasting, allow it to cool for a few minutes before adding it to the bowl of mixed greens and other ingredients.
  • Pour the dressing evenly over the salad mixture and toss gently to ensure all the ingredients are beautifully coated with the vinaigrette.
  • Finally, sprinkle the top of the salad with crumbled feta cheese, chopped pecans, and dried cranberries. Give it a light toss once again to incorporate these toppings.

Notes

For an appealing rustic presentation, serve the salad in a large wooden or ceramic serving bowl. Finish by sprinkling extra pomegranate seeds on the top for a vibrant pop of color.
Keyword autumn, healthy, salad, vegetarian