Jump to:
Crunchy Autumn Chopped Salad
This crunchy autumn chopped salad brings together the best seasonal flavors in one vibrant bowl. Packed with roasted butternut squash, crisp apples, and toasted nuts, this recipe delivers both nutrition and satisfaction. Perfect for family gatherings, holiday meals, or weeknight dinners, it costs approximately $12-15 to serve four people generously.
Why You'll Love This Recipe
- Loaded with immune-boosting nutrients from butternut squash and leafy greens that support your health during cold season
- Takes only 45 minutes total with simple prep steps that anyone can master
- Combines sweet and savory flavors with multiple textures for a satisfying eating experience
- Stays fresh for days when stored properly, making it perfect for meal prep
- Easily customizable with your favorite nuts, cheese, or seasonal additions
Why This Crunchy Autumn Chopped Salad Recipe Works
The magic lies in balancing textures and flavors. Roasted butternut squash provides natural sweetness and creamy texture, while fresh apples add crisp bite. The combination creates a satisfying meal that feels both indulgent and healthy.
Nutritionally, this salad delivers powerhouse benefits. Butternut squash contains beta-carotene for eye health, while mixed greens provide folate and iron. Walnuts offer omega-3 fatty acids, supporting heart and brain health.
This recipe works year-round but shines during autumn when ingredients are at peak freshness and affordability. It’s ideal for Thanksgiving gatherings, potluck dinners, or cozy family meals when you want something lighter yet satisfying.
What You’ll Need for This Crunchy Autumn Chopped Salad
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Mixed greens (arugula and spinach) | 4 cups | Base providing vitamins and peppery flavor |
| Butternut squash, diced | 2 cups | Main ingredient adding sweetness and substance |
| Tart apples (Granny Smith), chopped | 1 cup | Crisp texture and tartness to balance sweetness |
| Dried cranberries | 1/2 cup | Chewy sweetness and color contrast |
| Crumbled feta cheese | 1/2 cup | Creamy saltiness and protein boost |
| Walnuts or pecans, toasted | 1/3 cup | Crunch and healthy fats |
| Olive oil | 2 tbsp | Roasting squash and enhancing flavors |
| Salt and pepper | To taste | Seasoning to enhance all flavors |
Tools
| Tool | Purpose |
|---|---|
| Large baking sheet | Roasting butternut squash evenly |
| Sharp knife | Chopping vegetables and fruits safely |
| Large mixing bowl | Combining all salad ingredients |
| Salad spinner | Drying greens thoroughly for best texture |
How to Make Crunchy Autumn Chopped Salad
| Step | Instructions |
|---|---|
| 1. Prepare squash | Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on baking sheet and roast 25-30 minutes until tender. |
| 2. Prep greens | Wash and dry mixed greens thoroughly using salad spinner or paper towels. Remove any wilted leaves. |
| 3. Prepare apples | Core and chop apples into bite-sized pieces. Toss with lemon juice to prevent browning and maintain crispness. |
| 4. Toast nuts | Toast walnuts or pecans in dry skillet over medium heat for 3-4 minutes until fragrant. Let cool and chop roughly. |
| 5. Combine ingredients | In large bowl, combine cooled roasted squash, mixed greens, apples, cranberries, feta cheese, and toasted nuts. |
| 6. Dress and serve | Drizzle with favorite vinaigrette and toss gently to coat. Serve immediately for best texture. |
Chef's Helpful Tips
- Let roasted squash cool completely before adding to prevent wilting the greens
- Toast nuts yourself for maximum freshness and flavor intensity
- Chop all ingredients uniformly for consistent bites and better presentation
- Add dressing just before serving to maintain optimal crunchiness
- Use a mix of sweet and tart apples for more complex flavor profile
Serving and Storage Tips for Crunchy Autumn Chopped Salad
Serving Tips
Serve this salad as a light lunch with crusty bread or as a side dish alongside roasted chicken. For heartier meals, add grilled protein or serve with warm soup.
Present in individual bowls or family-style on a large platter. Garnish with extra nuts and cheese for visual appeal. This salad pairs beautifully with seasonal wines or sparkling water with lemon.
Store components separately for up to three days. Keep dressing on the side until ready to serve. Roasted squash stays fresh refrigerated for up to five days, making meal prep simple.
Mistakes to Avoid while making Crunchy Autumn Chopped Salad
Don’t add hot squash directly to greens, as this wilts them instantly. Always cool roasted vegetables completely before mixing. Overdressing kills the crunch factor, so add dressing gradually.
Avoid pre-cutting apples too early without lemon juice protection. Brown apples ruin the salad’s visual appeal and fresh taste. Skip washing greens if you’re short on time – wet leaves make everything soggy.
Don’t use pre-shredded cheese, which lacks flavor and proper texture. Fresh crumbled feta provides better taste and appearance. Avoid adding delicate ingredients like nuts too early during meal prep.
You Must Know
- Always dry greens completely to prevent soggy salad and ensure dressing adheres properly
- Roasted squash can be prepared up to 3 days ahead and stored refrigerated
- Apple varieties matter – use firm, tart apples that won’t turn mushy
- Toast nuts fresh for each serving to maintain maximum crunch and flavor
Suggestions for Crunchy Autumn Chopped Salad
Transform this base recipe with seasonal variations. Try roasted pears instead of apples, or swap feta for goat cheese. Add pomegranate seeds for extra crunch and antioxidants during winter months.
For protein additions, consider grilled chicken, turkey, or chickpeas. These make the salad a complete meal perfect for lunch or dinner. Grilled shrimp also pairs wonderfully.
Experiment with different vinaigrettes. Maple balsamic, apple cider vinegar, or honey mustard dressings complement autumn flavors beautifully. For inspiration, check out these fall salad variations.
Make it seasonal by adding roasted Brussels sprouts in late fall or incorporating fresh herbs like sage or thyme. The combination possibilities are endless with autumn produce.
FAQs:
Yes, prepare components separately up to 3 days ahead. Store roasted squash, washed greens, chopped apples (with lemon juice), and other ingredients in separate containers. Combine and dress just before serving for optimal crunch.
Use a sharp knife and stable cutting board. Cut off both ends, peel with vegetable peeler, slice in half lengthwise, scoop out seeds, then dice into uniform 1/2-inch pieces for even roasting.
Absolutely! Try toasted almonds, hazelnuts, or pine nuts. Each brings different flavor profiles. Always toast nuts fresh for maximum crunch and store extras in airtight containers.
Undressed salad keeps 2-3 days refrigerated in airtight container. Once dressed, consume within 24 hours for best texture. Store dressing separately to maintain crispness longer.
Balsamic vinaigrette, maple mustard, or apple cider vinegar dressings complement autumn flavors perfectly. Start with 2-3 tablespoons and add more as needed to avoid overdressing.
Conclusion
This crunchy autumn chopped salad delivers everything you want in a seasonal dish – vibrant flavors, satisfying textures, and impressive nutrition. Perfect for entertaining or everyday meals, it showcases autumn’s best ingredients while supporting your health goals.
The combination of roasted squash sweetness, crisp apple tartness, and creamy feta creates a memorable eating experience. Whether serving alongside holiday desserts or enjoying as a light lunch, this salad brings comfort and nourishment to your table.
Try this recipe during peak autumn season when ingredients are freshest and most affordable. Your family will love the flavors, and you’ll appreciate how simple yet impressive this dish truly is.
More Easy Breakfast Recipes:
- Best Homemade Granola Recipe Guide
- Crispy Tater Kegs with Turkey Bacon
- Sausage Egg and Cheese Muffins: The Perfect Breakfast on the Go
- Blueberry Muffins Homemade: Perfect Fluffy Recipe Guide
Recommended
📖 Recipe Card
Crunchy Autumn Chopped Salad
- Total Time: 45 minutes
- Yield: 3 days ahead. store roasted squash, washed greens, chopped apples (with lemon juice), and other ingredients in separate containers. combine and dress just before serving 1x
Description
A vibrant and nutritious autumn salad featuring roasted butternut squash, crisp apples, dried cranberries, and feta cheese with toasted nuts for the perfect seasonal crunch.
Ingredients
- 4 cups Mixed greens (arugula and spinach)
- 2 cups Butternut squash, diced
- 1 cup Tart apples (Granny Smith), chopped
- 1/2 cup Dried cranberries
- 1/2 cup Crumbled feta cheese
- 1/3 cup Walnuts or pecans, toasted
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Prepare squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on baking sheet and roast 25-30 minutes until tender.
- Prep greens: Wash and dry mixed greens thoroughly using salad spinner or paper towels. Remove any wilted leaves.
- Prepare apples: Core and chop apples into bite-sized pieces. Toss with lemon juice to prevent browning and maintain crispness.
- Toast nuts: Toast walnuts or pecans in dry skillet over medium heat for 3-4 minutes until fragrant. Let cool and chop roughly.
- Combine ingredients: In large bowl, combine cooled roasted squash, mixed greens, apples, cranberries, feta cheese, and toasted nuts.
- Dress and serve: Drizzle with favorite vinaigrette and toss gently to coat. Serve immediately for best texture.
Notes
- Let roasted squash cool completely before adding to prevent wilting the greens
- Toast nuts yourself for maximum freshness and flavor intensity
- Add dressing just before serving to maintain optimal crunchiness
- Store components separately for up to 3 days – combine just before serving for best results
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 285 calories
- Sugar: 18g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 17mg
Keywords: crunchy autumn chopped salad, butternut squash salad, fall salad, healthy salad, seasonal vegetables
