Harvest Crunch: Autumn Chopped Salad & Apple Cider Recipe

Fall’s crisp air brings a medley of colors and flavors to this vibrant autumn chopped salad with apple cider vinaigrette dancing across fresh seasonal ingredients.

Crisp greens mingle with sweet roasted squash and earthy pecans, creating a symphony of textures.

Tart apples and dried cranberries add bright bursts of sweetness to every forkful.

Crunchy vegetables provide a hearty base that celebrates the season’s bounty.

The homemade vinaigrette carries warm, tangy notes that perfectly complement the salad’s rich components.

Each bite offers a delightful balance of sweet, savory, and robust flavors that capture autumn’s essence.

Prepare to savor a dish that transforms simple ingredients into a memorable culinary experience.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 250 kcal

Servings: 5

All You Need For Autumn Chopped Salad With Apple Cider Vinaigrette

• Butternut Squash: Select firm, unblemished squash with deep orange color for best sweet-nutty flavor, perfect for caramelizing and adding hearty texture.

• Apple Cider Vinegar: Tangy base that provides bright acidity and depth, choose raw, unfiltered variety for more complex flavor.
• Dijon Mustard: Adds sharp, zesty kick and helps emulsify dressing, select smooth, high-quality French-style mustard.
• Maple Syrup: Introduces sweet, woodsy undertone that balances vinegar's sharpness, opt for pure, grade A maple syrup.

• Mixed Greens: Fresh, crisp base providing nutritional foundation, look for vibrant, diverse leaf mix.
• Apples: Brings sweet-tart crunch, select firm, seasonal varieties like Honeycrisp or Gala for best flavor.
• Pecans: Adds rich, buttery crunch and earthy depth, choose fresh, whole nuts for maximum texture.
• Dried Cranberries: Introduces sweet-tart bursts of flavor, select plump, unsweetened variety.
• Red Onion: Provides sharp, aromatic bite, choose firm bulbs with vibrant purple skin.
• Goat Cheese: Delivers creamy, tangy element, select fresh, locally produced cheese for superior taste.
• Olive Oil: Essential for smooth vinaigrette and roasting, choose extra virgin for best flavor profile.
• Salt and Pepper: Fundamental seasoning that enhances all ingredients' natural flavors.

Kitchen Gear For Autumn Chopped Salad With Apple Cider Vinaigrette

• Baking sheet: Essential for roasting butternut squash evenly and creating golden edges.
• Knife: Sharp chef's knife needed for dicing squash and chopping ingredients precisely.
• Cutting board: Sturdy surface for safely preparing vegetables and ingredients.
• Whisk: Perfect for blending vinaigrette smoothly and incorporating oil.
• Small bowl or jar: Ideal for mixing and storing vinaigrette dressing.
• Large salad bowl: Spacious container for tossing and combining all salad ingredients.
• Measuring spoons: Helps accurately measure oil, salt, and other seasonings.
• Measuring cups: Ensures correct proportions for ingredients.

Steps To Make Autumn Chopped Salad With Apple Cider Vinaigrette

• Roast Butternut Squash Cubes

Fire up the oven to a toasty 400 degrees. Sprinkle diced butternut squash with olive oil, then season with a pinch of salt and pepper. Spread the cubes on a baking sheet and slide into the oven. Roast until the edges turn golden and crispy, about 20-25 minutes. Flip them halfway through to ensure even browning. Once done, let the squash cool down and develop its rich, caramelized flavor.

• Whip Up Zingy Vinaigrette

Grab a small bowl and combine apple cider vinegar with a dollop of Dijon mustard. Add a splash of maple syrup for sweetness, then season with salt and pepper. Slowly stream in olive oil while whisking vigorously to create a smooth, silky dressing. Give it a taste and adjust the flavors to your liking – a little more sweetness or a touch more tang.

• Create Autumn Harvest Salad

In a large serving bowl, toss together crisp greens with juicy apple slices, the roasted butternut squash, crunchy pecans, tart cranberries, slivers of red onion, and crumbled goat cheese. Drizzle the tangy vinaigrette over the top and gently mix everything together. Each bite promises a burst of seasonal flavors and textures that celebrate the essence of autumn.

Tips For Fresh Autumn Chopped Salad With Apple Cider Vinaigrette

• Crisp Roasting Technique: For perfectly caramelized butternut squash, ensure cubes are evenly sized and spread out on the baking sheet to prevent steaming. Pat squash pieces dry before roasting to achieve golden edges.
• Make-Ahead Magic: Prepare roasted squash and vinaigrette up to 2 days in advance, storing separately in airtight containers. Keep components refrigerated and assemble salad just before serving to maintain optimal texture.
• Protein Power Boost: Transform this salad into a complete meal by adding grilled chicken, seared salmon, or crispy tofu. These protein additions make the dish more substantial and satisfying for lunch or dinner.
• Dietary Flexibility: Create gluten-free versions by using certified gluten-free ingredients. For a vegan adaptation, replace goat cheese with roasted nuts or plant-based cheese crumbles. Swap maple syrup with agave nectar if needed.
• Seasonal Swap Options: During winter, substitute butternut squash with roasted sweet potatoes. In summer, try grilled peaches or nectarines instead of apples for a different flavor profile. Adjust nuts and dried fruits based on seasonal availability and personal preference.

Ways To Serve Autumn Chopped Salad With Apple Cider Vinaigrette

• Cozy Autumn Dinner Companion: Pair this vibrant salad with roasted chicken or grilled pork tenderloin for a hearty meal that celebrates seasonal flavors.
• Festive Holiday Side Dish: Serve alongside thanksgiving turkey or Christmas ham to add a fresh, colorful element to your traditional spread.
• Lunch Meal Upgrade: Pack the salad components separately and assemble just before eating to maintain crisp textures and prevent soggy greens during workday lunch breaks.
• Vegetarian Protein Boost: Sprinkle additional toasted nuts or add quinoa to increase protein content, making the salad a complete and satisfying vegetarian main course.

Smart Storage For Autumn Chopped Salad With Apple Cider Vinaigrette

• Quick Refrigeration Plan: Store the salad components separately in airtight containers. Greens, roasted squash, and chopped apples can stay fresh in the refrigerator for 3-4 days.
• Smart Vinaigrette Storage: Keep the apple cider vinaigrette in a sealed jar in the refrigerator for up to one week. Give it a quick shake before using to remix the ingredients.
• Prep-Ahead Strategy: Roast butternut squash and chop vegetables in advance. Keep ingredients in separate containers to maintain crispness and prevent soggy textures.
• Leftover Transformation: Repurpose remaining salad by adding grilled chicken or warming slightly in a skillet for a quick lunch or side dish. Cheese and nuts can be added just before serving to maintain their texture.

Vibrant Autumn Chopped Salad With Apple Cider Vinaigrette Recipe

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4.7 from 32 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Hearty autumn chopped salad merges seasonal produce with tangy apple cider vinaigrette for a delightful harvest-inspired dish. Crisp greens, roasted squash, candied pecans, and crumbled goat cheese create a balanced, textural experience you’ll savor.

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Ingredients

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• 6 cups (1.4 L) mixed greens (spinach, arugula, or kale)
• 1 small butternut squash (peeled, diced, and roasted)
• 1 large apple (Honeycrisp or Granny Smith, diced)
• ⅓ cup (80 ml) goat cheese or feta (crumbled)
• ½ cup (70 g) pecans or walnuts (toasted)
• ½ cup (60 g) dried cranberries (or pomegranate seeds)
• ¼ small red onion (thinly sliced, optional)
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (60 ml) apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or honey
• 1 small garlic clove (minced, optional)
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Squash Preparation: Cube butternut squash into uniform, bite-sized pieces to guarantee consistent roasting and texture.
2. Oven Preheating: Crank oven to 425°F, creating high-heat environment for caramelization and flavor development.
3. Seasoning Process: Toss squash cubes with olive oil, salt, and black pepper, ensuring comprehensive coating for enhanced taste profiles.
4. Baking Configuration: Arrange seasoned squash on rimmed baking sheet in single layer, preventing overcrowding to maximize caramelization potential.
5. Roasting Technique: Bake for 25-30 minutes, midway rotating pan to achieve golden-brown edges and tender interior, developing rich flavor characteristics.
6. Vinaigrette Construction: Whisk apple cider vinegar, Dijon mustard, maple syrup, and olive oil until smooth, creating balanced and emulsified dressing.
7. Salad Assembly: Layer crisp greens with roasted squash, apple slices, toasted pecans, cranberries, and thinly sliced red onion for complex textural foundation.
8. Finishing Touches: Crumble goat cheese across salad, then delicately drizzle vinaigrette, gently tossing to distribute flavors without compromising ingredient integrity.

Notes

• Precise Squash Cutting: Uniformly cube butternut squash to guarantee even cooking and prevent uneven texture, ensuring each bite delivers consistent flavor and tenderness.
• Roasting Technique: Use high oven temperature and spread squash pieces without overcrowding to achieve perfect caramelization, developing rich golden-brown edges that enhance overall taste.
• Vinaigrette Emulsification: Whisk ingredients gradually and consistently to create a smooth, well-integrated dressing that coats salad components evenly without separating.
• Temperature Management: Allow roasted squash to cool slightly before assembling salad, preventing wilting of delicate greens and maintaining optimal ingredient integrity.

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

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 10 mg