Print

Easy Autumn Chopped Salad with Roasted Squash

autumn chopped salad with roasted squash - featured image
Print Recipe

A happy accident turned into a delicious autumn salad featuring caramelized roasted butternut squash, peppery arugula, crunchy toasted pecans, creamy feta, and a tangy maple-shallot dressing. Ready in about 30 minutes, it’s perfect for weeknights and potlucks.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut it into ½-inch cubes (about 3 cups). 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.
  3. Roast the squash for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges. Let cool for 5-10 minutes.
  4. While the squash roasts, heat a small skillet over medium heat. Add the pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  5. 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 seasoning.
  6. 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.
  7. Serve immediately while the squash is still warm and the greens are crisp.

Notes

If making ahead, keep the dressing separate and toss just before serving to prevent soggy greens. For a milder onion flavor, soak sliced red onion in cold water for 10 minutes before adding. You can substitute acorn or delicata squash for butternut, and goat cheese or blue cheese for feta.

Nutrition

Keywords: autumn salad, roasted squash salad, butternut squash salad, fall salad, easy salad, weeknight salad, maple dressing

Find it online: https://platebelle.com/easy-autumn-chopped-salad-with-roasted-squash/