Name: Autumn Chopped Salad: A Delicious & Easy Fall Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6-8 servings
Ingredients: 4 cups chopped romaine lettuce; 2 cups chopped kale, stems removed; 1 large apple, such as Honeycrisp or Gala, cored and diced; 1 cup roasted butternut squash, cubed (about 1/2 inch); 1/2 cup dried cranberries; 1/2 cup crumbled goat cheese; 1/4 cup toasted pecans or walnuts, chopped; 1/4 cup pomegranate seeds (optional, for garnish); 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 1/4 teaspoon salt, or to taste; 1/8 teaspoon black pepper, or to taste; Grilled chicken or turkey, sliced; Quinoa or farro, cooked; Avocado, diced; Red onion, thinly sliced

Autumn Chopped Salad: the vibrant, crunchy, and utterly irresistible salad that perfectly captures the essence of fall! Forget boring salads; this is a celebration of seasonal flavors and textures, all tossed together in a symphony of deliciousness. Have you ever craved a salad so much that you actually looked forward to making it? That's the magic of this recipe.

Chopped salads, in general, have a fascinating history, evolving from simple vegetable medleys to culinary masterpieces. While the exact origins are debated, the concept of finely chopping ingredients to maximize flavor distribution and create a satisfying eating experience has been around for centuries. This Autumn Chopped Salad builds upon that foundation, incorporating the bounty of the harvest season.

What makes this salad so beloved? It's the delightful combination of sweet, savory, and crunchy elements. The sweetness of apples and cranberries dances with the earthy notes of roasted butternut squash and toasted pecans. The crispness of kale and Brussels sprouts provides a satisfying bite, while a tangy maple-Dijon vinaigrette ties everything together in perfect harmony. It's also incredibly convenient! You can prep many of the ingredients ahead of time, making it a quick and easy weeknight meal or a show-stopping addition to your Thanksgiving table. Trust me, once you try this salad, it will become a staple in your autumn rotation!

Ingredients:

For the Salad:

4 cups chopped romaine lettuce
2 cups chopped kale, stems removed
1 large apple, such as Honeycrisp or Gala, cored and diced
1 cup roasted butternut squash, cubed (about 1/2 inch)
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/4 cup toasted pecans or walnuts, chopped
1/4 cup pomegranate seeds (optional, for garnish)

For the Maple Dijon Vinaigrette:

1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Optional Add-ins:

Grilled chicken or turkey, sliced
Quinoa or farro, cooked
Avocado, diced
Red onion, thinly sliced

Preparing the Butternut Squash:

Roasting the butternut squash brings out its natural sweetness and adds a wonderful depth of flavor to the salad. Here's how I like to do it:

Preheat your oven: Set your oven to 400°F (200°C).
Prepare the squash: Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits. You can save the seeds to roast later if you like!
Season the squash: Drizzle the cut sides of the squash with about a tablespoon of olive oil. Sprinkle with salt, pepper, and a pinch of cinnamon or nutmeg if you're feeling festive.
Roast the squash: Place the squash cut-side up on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
Cool and cube: Let the squash cool slightly before handling. Once cool enough to touch, scoop out the flesh and cut it into 1/2-inch cubes.

Making the Maple Dijon Vinaigrette:

This vinaigrette is the perfect balance of sweet, tangy, and savory, and it complements the other ingredients in the salad beautifully. It's super easy to make!

Combine the ingredients: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Whisk until emulsified: Whisk vigorously until the vinaigrette is well combined and emulsified. This means the oil and vinegar should be blended together into a smooth, creamy consistency. If using a jar, you can simply close the lid tightly and shake well.
Taste and adjust: Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more maple syrup for sweetness, apple cider vinegar for tanginess, or salt and pepper to taste.

Assembling the Autumn Chopped Salad:

Now for the fun part – putting everything together! This is where you can really customize the salad to your liking.

Combine the greens: In a large bowl, combine the chopped romaine lettuce and chopped kale.
Add the toppings: Add the diced apple, roasted butternut squash cubes, dried cranberries, crumbled goat cheese, and toasted pecans or walnuts to the bowl.
Dress the salad: Pour the Maple Dijon Vinaigrette over the salad. Start with about half of the vinaigrette and add more as needed, tossing gently to coat all the ingredients. Be careful not to overdress the salad, as it can become soggy.
Toss gently: Gently toss the salad to combine all the ingredients and distribute the vinaigrette evenly.
Garnish (optional): If desired, garnish the salad with pomegranate seeds for a pop of color and flavor.
Serve immediately: Serve the Autumn Chopped Salad immediately. It's best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the lettuce may wilt slightly over time.

Tips and Variations:

This recipe is just a starting point – feel free to get creative and customize it to your own taste! Here are a few ideas:

Add protein: For a heartier salad, add grilled chicken or turkey, sliced. You could also add cooked quinoa or farro for a vegetarian protein boost.
Add healthy fats: Diced avocado adds a creamy texture and healthy fats to the salad.
Add some bite: Thinly sliced red onion adds a bit of sharpness and bite to the salad.
Use different cheeses: If you're not a fan of goat cheese, you can substitute it with feta cheese, blue cheese, or even shredded cheddar cheese.
Try different nuts: Pecans and walnuts are classic choices for autumn salads, but you could also use almonds, hazelnuts, or pistachios.
Roast other vegetables: Feel free to add other roasted vegetables to the salad, such as Brussels sprouts, sweet potatoes, or carrots.
Make it ahead: You can prepare the individual components of the salad ahead of time and store them separately in the refrigerator. Then, when you're ready to serve, simply combine the ingredients and dress the salad.
Adjust the sweetness: If you prefer a less sweet vinaigrette, reduce the amount of maple syrup. You can also use honey or agave nectar as a substitute.
Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a little bit of heat.

Serving Suggestions:

This Autumn Chopped Salad is a versatile dish that can be served as a light lunch, a side dish, or even a main course. Here are a few ideas:

Lunch: Serve a generous portion of the salad for a satisfying and healthy lunch.
Side dish: Serve the salad alongside grilled chicken, fish, or steak for a complete meal.
Potluck: This salad is a great option for potlucks and gatherings. It's easy to transport and can be made ahead of time.
Holiday meal: This salad would be a beautiful and delicious addition to your Thanksgiving or Christmas table.

Enjoy!

I hope you enjoy this Autumn Chopped Salad as much as I do! It's a delicious and healthy way to celebrate the flavors of fall. Don't be afraid to experiment with different ingredients and make it your own. Happy cooking!

Conclusion:

This Autumn Chopped Salad isn't just another salad; it's a vibrant celebration of fall flavors and textures, all harmoniously combined in one bowl. From the sweet crunch of the apples to the earthy notes of the roasted Brussels sprouts and the creamy tang of the goat cheese, every bite is an explosion of deliciousness. It's a must-try because it's incredibly easy to make, packed with nutrients, and utterly satisfying. Seriously, what's not to love? I truly believe this salad will become a staple in your autumn rotation. It's the perfect dish to bring to a potluck, serve as a side at Thanksgiving, or enjoy as a light yet filling lunch. The beauty of a chopped salad is its versatility. Feel free to adjust the ingredients to your liking. Not a fan of goat cheese? Try crumbled feta or blue cheese instead. Want to add some protein? Grilled chicken, roasted turkey, or even chickpeas would be fantastic additions. For a vegan option, simply omit the cheese and use a maple-Dijon vinaigrette. Speaking of variations, consider adding toasted pecans or walnuts for an extra layer of crunch. Dried cranberries or cherries would also complement the other flavors beautifully. If you're feeling adventurous, try roasting some butternut squash or sweet potatoes and adding them to the mix. The possibilities are endless!

Serving Suggestions:

* As a Side Dish: Pair this salad with grilled salmon, roasted chicken, or a hearty soup for a complete and balanced meal. * As a Main Course: Add a protein source like grilled chicken, tofu, or chickpeas to make it a satisfying and nutritious lunch or dinner. * For Meal Prep: This salad holds up well in the refrigerator, making it perfect for meal prepping. Just be sure to store the dressing separately and add it right before serving to prevent the lettuce from getting soggy. * Holiday Gatherings: This salad is a crowd-pleaser and a beautiful addition to any holiday table. I'm so excited for you to try this recipe and experience the magic of the Autumn Chopped Salad for yourself. It's a dish that's sure to impress your family and friends, and it's a healthy and delicious way to enjoy the flavors of the season. Don't be afraid to get creative and experiment with different ingredients and variations. The most important thing is to have fun and enjoy the process. Once you've made it your own, I'd absolutely love to hear about your experience! Share your photos and comments on social media using #AutumnChoppedSalad and tag me so I can see your creations. Let me know what variations you tried and what you thought of the recipe. Your feedback is invaluable, and it helps me create even better recipes in the future. Happy cooking, and happy fall! I can't wait to see what you come up with!