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Crunchy Autumn Chopped Salad

  • Author: Jennie Graham
  • 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

Scale
  • 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

  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.

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

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Find it online: https://jennierecipes.com/crunchy-autumn-chopped-salad/