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.
Ingredients
Scale
- 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
Instructions
- Squash Preparation: Cube butternut squash into uniform, bite-sized pieces to guarantee consistent roasting and texture.
- Oven Preheating: Crank oven to 425°F, creating high-heat environment for caramelization and flavor development.
- Seasoning Process: Toss squash cubes with olive oil, salt, and black pepper, ensuring comprehensive coating for enhanced taste profiles.
- Baking Configuration: Arrange seasoned squash on rimmed baking sheet in single layer, preventing overcrowding to maximize caramelization potential.
- Roasting Technique: Bake for 25-30 minutes, midway rotating pan to achieve golden-brown edges and tender interior, developing rich flavor characteristics.
- Vinaigrette Construction: Whisk apple cider vinegar, Dijon mustard, maple syrup, and olive oil until smooth, creating balanced and emulsified dressing.
- Salad Assembly: Layer crisp greens with roasted squash, apple slices, toasted pecans, cranberries, and thinly sliced red onion for complex textural foundation.
- 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