Oh, autumn! It’s my favorite time of year when the air gets crisp, leaves turn vibrant colors, and everything feels cozy. I absolutely adore incorporating the season’s flavors into my meals, and this Autumn Chopped Salad is the perfect way to celebrate all those delicious ingredients. Picture this: crunchy apples, sweet roasted butternut squash, and crunchy walnuts tossed together with a tangy balsamic vinaigrette. It’s not just a salad; it’s a medley of flavors and textures that makes every bite feel like a warm hug. Trust me, you’ll want to make this dish a staple as the seasons change!

Ingredients List

To whip up this delightful Autumn Chopped Salad, you’ll need a mix of fresh, seasonal ingredients that’ll really shine through. Here’s what I use:

4 cups mixed greens
1 cup chopped apples (I love using crisp varieties like Honeycrisp or Fuji!)
1 cup diced butternut squash (roasted to bring out its natural sweetness)
1/2 cup walnuts, chopped (for that perfect crunch)
1/2 cup feta cheese, crumbled (adds a nice tang)
1/4 cup dried cranberries (for a hint of sweetness)
1/4 cup red onion, finely chopped (for a little zing)
1/4 cup balsamic vinaigrette (or more, if you’re like me and love dressing!)

Feel free to mix and match with any seasonal fruits or nuts you have on hand—this salad is all about celebrating what’s fresh and delicious!

How to Prepare Instructions

Making this Autumn Chopped Salad is a breeze, and I promise you’ll love every step of it! Here’s how I do it:

Step-by-Step Preparation

First, let’s preheat your oven to 400°F (200°C). This is the perfect temperature for roasting our butternut squash.
Next, grab your diced butternut squash and toss it in a bowl with a drizzle of olive oil, a sprinkle of salt, and a dash of pepper. Make sure every piece is coated nicely—this will help it caramelize beautifully!
Spread the seasoned squash on a baking sheet in a single layer. Roast it in the preheated oven for about 20-25 minutes, or until it’s tender and slightly golden. Oh, the aroma will be heavenly!
While that’s roasting, take a large bowl and combine your mixed greens, chopped apples, walnuts, feta cheese, dried cranberries, and red onion. Give it a gentle toss to mix everything together.
Once the butternut squash is done, let it cool for just a minute, then add it to your bowl of mixed ingredients. Drizzle with balsamic vinaigrette, and toss everything together gently. You want every bite to be a flavor explosion!
Serve immediately and enjoy this colorful, crunchy delight!

Why You’ll Love This Recipe

It’s quick and easy to prepare—perfect for busy weeknights!
Uses fresh, seasonal ingredients that celebrate autumn flavors.
Loaded with nutrients, making it a healthy choice for any meal.
The combination of textures—from crunchy apples to creamy feta—is simply delightful.
Great for meal prep; it tastes even better the next day as the flavors meld.
Customizable! Feel free to switch up the ingredients based on what you have.
It’s a vibrant dish that looks gorgeous on any table, impressing your guests!

Tips for Success

To ensure your Autumn Chopped Salad turns out perfectly, here are a few of my favorite tips! First, don’t rush the roasting process; letting the butternut squash caramelize adds amazing flavor. If you’re short on time, pre-cut squash or even use sweet potatoes as a substitute! For a nut-free version, sunflower seeds work wonderfully. Remember, the dressing is key—feel free to adjust the balsamic vinaigrette to your taste; I often add a splash of maple syrup for extra sweetness. And if you want to prep ahead, store the ingredients separately until you’re ready to toss everything together. Enjoy!

Nutritional Information

This Autumn Chopped Salad is not only delicious but also packed with nutrients! Here’s an estimate of the nutritional values per serving:

Calories: 250
Fat: 15g
Protein: 6g
Carbohydrates: 30g
Fiber: 5g
Sugar: 10g
Sodium: 150mg

These values may vary based on specific ingredients and portion sizes, but it gives you a great idea of the wholesome goodness packed into this salad!

FAQ Section

Here are some common questions I get about the Autumn Chopped Salad. Hopefully, these help you whip up your own delicious version!

Common Questions

Can I make this salad ahead of time?
Absolutely! You can prep the ingredients a day in advance. Just store the chopped veggies and fruits in airtight containers in the fridge. Assemble and dress the salad right before serving for the freshest taste.

What other fruits can I use?
Feel free to get creative! Pears, pomegranates, or even sliced grapes would be fantastic additions. This salad is all about celebrating autumn’s bounty, so use whatever looks good!

Is the salad gluten-free?
Yes, this Autumn Chopped Salad is naturally gluten-free, making it a great choice for everyone at the table!

Can I add protein to the salad?
Definitely! Grilled chicken, roasted chickpeas, or even quinoa would be wonderful additions to make it a heartier meal.

How long will leftovers last?
Leftovers can be stored in the fridge for up to 2 days. Just keep the dressing separate to prevent the greens from wilting!

Serving Suggestions

This Autumn Chopped Salad is a star on its own, but it pairs beautifully with a variety of dishes! I love serving it alongside roasted chicken or turkey, which complements the salad’s flavors perfectly. If you’re looking for something vegetarian, try adding a warm quinoa or farro bowl for a hearty touch. A slice of crusty whole-grain bread or a warm baguette is also great for mopping up any leftover dressing! And don’t forget a cozy fall soup, like butternut squash or apple-cider, to complete your autumn-inspired meal. Enjoy the seasonal feast!

Storage & Reheating Instructions

Storing your Autumn Chopped Salad is super easy! Just transfer any leftovers into an airtight container and pop it in the fridge. It’ll stay fresh for up to 2 days. But here’s a little tip: keep the dressing separate until you’re ready to eat to avoid soggy greens! If you find you’ve made too much to finish in a couple of days, you can store the roasted butternut squash and other components separately for even longer freshness.

As for reheating, I recommend enjoying the salad cold, but if you want to warm up the roasted squash, just pop it in the microwave for about 30 seconds until heated through. Toss it back in with the salad when you’re ready to serve. Enjoy!

Autumn Chopped Salad: 5 Reasons to Savor the Season

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting and tossing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A refreshing autumn chopped salad loaded with seasonal ingredients.

Ingredients

Scale

4 cups mixed greens
1 cup chopped apples
1 cup diced butternut squash
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup balsamic vinaigrette

Instructions

Preheat the oven to 400°F (200°C).
Toss diced butternut squash with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20-25 minutes.
In a large bowl, combine mixed greens, apples, walnuts, feta, cranberries, and red onion.
Add the roasted butternut squash to the bowl.
Drizzle with balsamic vinaigrette and toss gently to combine.
Serve immediately.

Notes

Use any seasonal fruits you prefer.
Adjust dressing according to taste.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg

Keywords: Autumn Chopped Salad

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