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Crisp Autumn Chopped Salad with Easy Maple Vinaigrette

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A vibrant fall salad featuring roasted butternut squash, crisp apples, crunchy pecans, and creamy feta, all tossed in a simple maple vinaigrette. Ready in about 30 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 2 tablespoons olive oil
  • 1 large bunch kale (about 4 cups chopped)
  • 1 large Honeycrisp apple
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pumpkin seeds (pepitas), optional
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 small shallot, finely minced (about 1 tablespoon)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, remove seeds, and cut into 1/2-inch cubes. Toss with 2 tablespoons olive oil, a pinch of salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and golden. Let cool slightly.
  2. While squash roasts, make the vinaigrette: In a mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, salt, pepper, and minced shallot. Shake well. Add olive oil and shake again until creamy. Set aside.
  3. Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Watch carefully to avoid burning. Pour onto a plate to cool.
  4. Wash kale and pat dry. Remove stems and chop into bite-sized pieces. Place in a large bowl. Drizzle about 1 teaspoon of vinaigrette over kale and massage with hands for 30 seconds to soften. Core apple and chop into small cubes (no need to peel).
  5. Add roasted squash, chopped apple, dried cranberries, toasted pecans, and pumpkin seeds (if using) to the bowl with kale. Drizzle with most of the dressing (start with 3/4) and toss gently. Sprinkle crumbled feta on top and toss once more. Adjust seasoning if needed.

Notes

Massaging the kale softens it and reduces bitterness. Cut all ingredients into similar-sized pieces for even bites. Let roasted squash cool slightly before adding to salad to avoid wilting the kale. Dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: autumn salad, chopped salad, maple vinaigrette, fall salad, kale salad, butternut squash salad

Find it online: https://lucastable.com/crisp-autumn-chopped-salad-with-easy-maple-vinaigrette/