Easy Autumn Chopped Salad with Roasted Squash

Name: Easy Autumn Chopped Salad with Roasted Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 butternut squash, peeled and cubed (about 3 cups); 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 5 cups mixed greens or arugula; ½ cup dried cranberries; ½ cup toasted pecans, roughly chopped; ⅓ cup crumbled feta cheese; ¼ cup thinly sliced red onion; 3 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; 1 small shallot, finely minced; 1 teaspoon Dijon mustard; ¼ cup olive oil; Salt and pepper to taste

Ready In 30 minutes

Servings 4 servings

Difficulty Easy

This was supposed to be a roasted squash soup. I had the butternut cubed, the stock simmering on the back burner, and my immersion blender ready to go. Then my phone rang—my sister calling about a school pickup mix-up—and by the time I got back to the stove, the squash had roasted far past tender. It was caramelized, almost jammy at the edges, and completely wrong for a silky soup. I stood there staring at the baking sheet, already annoyed at myself for ruining dinner. But honestly? I was too hungry to start over. So I scraped the squash into a bowl, grabbed some arugula and feta from the fridge, and threw together the most thrown-together salad of my life. That first bite stopped me cold. The sweet, almost smoky squash against the peppery greens, the crunch of toasted pecans, the tang of a quick maple dressing—it was better than any soup I’d ever made. I ate that salad standing at the counter, and I’ve been making it ever since. Maybe you’ve been there—a kitchen mishap that turns into your new favorite thing. This autumn chopped salad is exactly that kind of happy accident.

Why You’ll Love This Recipe

Let’s be real—weeknight dinners need to happen fast, and this salad delivers. It comes together in about 30 minutes, and most of that is hands-off roasting time. You can even prep the squash ahead of time, which makes it a total lifesaver on busy evenings.

Quick & Easy: From start to finish, you’re looking at about 30 minutes. The oven does most of the work while you chop a few veggies and whisk the dressing.
Simple Ingredients: No fancy grocery store trips required. You probably have maple syrup, olive oil, and salt in your pantry right now.
Perfect for Weeknights: This isn’t a fussy salad that needs careful plating. It’s a throw-it-in-a-bowl-and-eat situation, and it’s glorious.
Crowd-Pleaser: I’ve brought this to potlucks and family dinners, and it always gets devoured. Even my kids, who usually side-eye anything green, go back for seconds.
Unbelievably Delicious: The combination of warm roasted squash, crunchy pecans, creamy feta, and tangy dressing is next-level comfort food. It’s the kind of salad that makes you forget you’re eating vegetables.

What makes this different from every other autumn salad? It’s the texture—the contrast between the soft, caramelized squash and the crisp, fresh greens. And that maple-shallot dressing? It’s simple but perfectly balanced, not too sweet, not too tangy. I’ve tested this with a dozen different squashes and dressings, and this version is the one I keep coming back to.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create something truly special. Most of these are pantry staples or easy to find at any grocery store.

For the Salad

Butternut squash, peeled and cubed (about 3 cups) – I prefer butternut for its sweet, nutty flavor, but you can use acorn or delicata squash too. Look for firm squash with no soft spots.
Olive oil – A good quality extra virgin olive oil makes a difference here. I use California Olive Ranch for its mild, fruity flavor.
Salt and black pepper – Simple seasonings that let the squash shine.
Mixed greens or arugula (about 5 cups) – Arugula adds a peppery kick that balances the sweet squash. Mixed greens work great too if you prefer a milder flavor.
Dried cranberries (½ cup) – For a pop of sweetness and chewy texture. You can use fresh pomegranate seeds instead for a seasonal twist.
Toasted pecans (½ cup, roughly chopped) – Toasting brings out their nutty flavor. Walnuts or slivered almonds work well too.
Feta cheese, crumbled (⅓ cup) – Adds creamy, salty contrast. Goat cheese or blue cheese are excellent substitutes.
Red onion, thinly sliced (¼ cup) – For a sharp bite that cuts through the richness. Soak slices in cold water for 10 minutes if you want a milder flavor.

For the Maple-Shallot Dressing

autumn chopped salad with roasted squash preparation steps

Maple syrup (3 tablespoons) – Use pure maple syrup, not pancake syrup. It adds a deep, woodsy sweetness that’s perfect for fall.
Apple cider vinegar (2 tablespoons) – Provides tangy brightness. White wine vinegar works in a pinch.
Shallot, finely minced (1 small) – Shallots have a milder, sweeter flavor than onions. If you don’t have one, use a small clove of garlic instead.
Dijon mustard (1 teaspoon) – Helps emulsify the dressing and adds a subtle kick.
Olive oil (¼ cup) – Use a good-quality oil for the best flavor.
Salt and pepper – To taste.

I recommend using a good-quality maple syrup—it really makes the dressing sing. And don’t skip toasting the pecans; it takes just a few minutes and adds so much depth.

Equipment Needed

You don’t need a lot of fancy gear for this recipe. Here’s what you’ll need:

Baking sheet – A rimmed baking sheet works best for roasting the squash. Line it with parchment paper for easy cleanup.
Chef’s knife and cutting board – For cubing the squash and chopping veggies. A sharp knife makes peeling butternut squash much easier.
Large mixing bowl – For assembling the salad. Use a bowl big enough to toss everything without spilling.
Small bowl or jar – For whisking the dressing. A mason jar works great—just shake it up.
Whisk or fork – For mixing the dressing.
Measuring cups and spoons – For accurate measurements.

If you don’t have a baking sheet, a cast-iron skillet works too—just keep an eye on the squash since it might cook faster. And if you’re short on time, you can buy pre-cubed butternut squash from the store. No judgment here!

Preparation Method

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prep the squash: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut it into ½-inch cubes—about 3 cups total. Toss the cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer on the prepared baking sheet. Don’t overcrowd the pan, or they’ll steam instead of roast.
Roast the squash: Place the baking sheet in the oven and roast for 20-25 minutes, flipping halfway through. The squash should be tender and caramelized at the edges. You’ll know it’s done when a fork slides in easily. Let it cool for 5-10 minutes—you want it warm, not piping hot, for the salad.
Toast the pecans: While the squash roasts, heat a small skillet over medium heat. Add the pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Watch them closely—they burn quickly. Set aside to cool.
Make the dressing: In a small bowl or jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 minced shallot, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Slowly whisk in ¼ cup olive oil until emulsified. Taste and adjust—add more maple syrup if you like it sweeter, or more vinegar for extra tang.
Assemble the salad: In a large mixing bowl, combine 5 cups mixed greens or arugula, the roasted squash, ½ cup dried cranberries, ½ cup toasted pecans, ⅓ cup crumbled feta, and ¼ cup thinly sliced red onion. Drizzle the dressing over the top—start with about half, then add more as needed. Toss gently to coat everything evenly.
Serve immediately: The salad is best right after tossing, while the squash is still warm and the greens are crisp. Divide into bowls and enjoy!

A quick note: if you’re making this ahead, keep the dressing separate and toss just before serving. Otherwise, the greens will get soggy.

Cooking Tips & Techniques

I’ve made this salad more times than I can count, and I’ve learned a few things along the way. Here are my best tips:

Cut the squash evenly. This is the most important step for even roasting. If your cubes are different sizes, some will burn while others stay undercooked. Take the extra minute to make them uniform.
Don’t skip the parchment paper. Roasted squash can stick to the pan, and scrubbing that off is no fun. Parchment paper makes cleanup a breeze.
Toast the pecans in a dry pan. You don’t need oil—they have enough natural oils. Just keep them moving so they don’t burn.
Let the squash cool slightly. If you add hot squash to the greens, they’ll wilt immediately. A 5-minute rest is all you need.
Season the dressing well. Dressings need more salt than you think. Taste it on a leaf of arugula before pouring it over the whole salad.
Use your hands to toss. It sounds messy, but using

Pin This Recipe!

autumn chopped salad with roasted squash recipe