I’m sharing my Autumn Chopped Salad, a Chopped Salad that was featured in a news story and hides a surprising secret ingredient you won’t expect, making it ideal for feeding a crowd or rounding out a weeknight meal.

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I know this sounds boastful but the Autumn Chopped Salad on my blog will make you rethink what a weeknight salad can do. Visit the blog to get the recipe and instructions for this Autumn Chopped Salad!

It will quickly become your go to fall salad. I love the hit of sweet butternut squash and the crunch from toasted pecans, they somehow make everyone at the table taste more.

It was even in a news story which kinda freaked me out. Perfect for Autumn Salad Recipes and big gatherings, it’s the kind of thing you start making again and again.

Ingredients

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Crunchy, low calorie, high water content, adds crisp fiber and mild green flavor.
Dense with vitamins A C K and iron, slightly bitter, hearty texture.
Roasted it gets sweet and creamy, rich in beta carotene and carbs.
Juicy, adds crisp sweetness and fiber, vitamin C, balances savory bites.
Tangy sweet, concentrated sugars so use sparingly, give bright chewy pops.
Buttery crunch with healthy fats protein and omega nutrients, makes salad richer.
Creamy tang, adds protein and savory balance, melts slightly at room temp.
Sharp apple tang, brightens flavors, aids digestion when used in dressing.

Ingredient Quantities

6 cups chopped romaine lettuce (about 1 large head)

4 cups curly kale, stems removed and roughly chopped

3 cups shredded red cabbage (about 1/2 small head)

1 lb butternut squash, peeled and cubed

2 medium apples, cored and diced (Honeycrisp or Gala)

1/2 cup dried cranberries

3/4 cup toasted pecans, roughly chopped

4 oz goat cheese, crumbled or feta

1/4 cup thinly sliced red onion (about 1/2 small onion)

2 tbsp fresh parsley, chopped

1/3 cup extra virgin olive oil

3 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp maple syrup or honey

1 tsp kosher salt

1/2 tsp freshly ground black pepper

How to Make this

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1. Preheat oven to 425 F. Peel and cube the butternut squash, toss the cubes with about 1 tablespoon of the 1/3 cup extra virgin olive oil, a pinch of the kosher salt and a few grinds of black pepper, spread on a rimmed baking sheet and roast about 20 to 25 minutes until edges are golden and tender, flip once halfway through.

2. While the squash roasts, chop 6 cups romaine, remove stems from 4 cups curly kale and roughly chop, shred 3 cups red cabbage, thinly slice 1/4 cup red onion, core and dice 2 medium apples (leave the skin on for texture), chop 2 tablespoons parsley, crumble 4 oz goat cheese, and roughly chop the 3/4 cup toasted pecans if they arent already.

3. Make the dressing: whisk together the remaining olive oil from the 1/3 cup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup or honey, the rest of the kosher salt (to taste, total about 1 teaspoon used between squash and dressing), and 1/2 teaspoon freshly ground black pepper until smooth.

4. Massage the chopped kale in a large bowl with a couple tablespoons of the dressing or a splash of vinegar and a pinch of salt until it softens a bit and darkens, this removes bitterness and makes it easier to eat.

5. Let the roasted squash cool a few minutes so it doesnt wilt everything, then add it to the bowl with the dressed, massaged kale.

6. Add the romaine, shredded red cabbage, diced apples, 1/2 cup dried cranberries, sliced red onion, toasted pecans, chopped parsley and crumbled goat cheese to the bowl with the kale and squash.

7. Pour most of the dressing over the salad and toss gently to combine, taste and add more dressing or adjust salt and pepper if needed, dont over toss or the goat cheese will break up too much.

8. Serve right away for the best texture, or let the salad rest in the fridge 10 to 15 minutes to let flavors meld if you prefer it slightly chilled; if making ahead keep the dressing separate up to 24 hours and add just before serving.

9. Tip: swap the goat cheese for feta if you want a tangier bite, and if you want extra crunch quickly toast the pecans a minute on the stove in a dry skillet to refresh them.

Equipment Needed

1. Oven (preheat to 425 F)
2. Rimmed baking sheet
3. Large mixing bowl (for massaging kale and tossing)
4. Cutting board
5. Chef’s knife
6. Vegetable peeler
7. Measuring cups and spoons
8. Small bowl and whisk (for the dressing)
9. Tongs or salad servers (dont overmix when tossing)

FAQ

Q: Can I make this salad ahead of time? A: Yes, mostly. Roast the squash and toast the pecans up to 2 days ahead and keep them separate, chop the greens but store them loosely in a container with a paper towel, and keep the dressing in a jar in the fridge. Add apples, cheese and dressing right before serving so it stays crisp.

Q: How do I stop the apples from browning? A: Toss the diced apples with a teaspoon or two of lemon juice or a splash of the apple cider vinegar, or cut them right before serving. That keeps them looking fresh without changing the flavor much.

Q: What temperature and time for roasting the butternut squash? A: Roast at 400 F (205 C). Toss cubes with olive oil and about 1/2 tsp salt, spread in one layer and roast 25 to 30 minutes, flipping once, until edges are browned and tender.

Q: Any easy swaps for allergies or preferences? A: Sure. Goat cheese can be swapped for feta or omitted; pecans can be walnuts or toasted pumpkin seeds, or use roasted chickpeas for a nut free crunch. Dried cranberries can be raisins or pomegranate seeds, and kale can be replaced with baby spinach.

Q: How do I make the dressing smooth and keep it from separating? A: Whisk the mustard, vinegar and maple syrup first, then slowly stream in the olive oil while whisking, or shake everything in a jar. To make it creamy add 1 to 2 tbsp plain yogurt or mayo. Store in the fridge up to a week, shake before using.

Q: How many people does this serve and how do I keep it crisp for a party? A: This makes about 6 to 8 main course servings or 8 to 10 as a side. For a party keep components separate and let guests assemble or toss just before serving so nothing gets soggy.

Autumn Chopped Salad Recipe Substitutions and Variations

Romaine lettuce: use 6 cups baby spinach or 6 cups mixed baby greens, they’re softer and more tender but will wilt faster.
Butternut squash: swap with 1 lb sweet potato or one small delicata squash, roast the same temp and time until fork tender.
Goat cheese: replace 4 oz with crumbled feta or ricotta salata for similar tang and crumble, or try blue cheese if you want a stronger bite.
Apple cider vinegar: use 3 tbsp white wine vinegar or 2 tbsp fresh lemon juice for bright acidity.

Pro Tips

1) Cut the squash into even cubes and give each piece a little room on the baking sheet so they roast instead of steam. If you crowd them they’ll sweat and wont get those sweet browned edges that add flavor.

2) Toast the pecans just before using, in a dry skillet for 30 to 60 seconds until fragrant, then let them cool. Fresh toasted nuts pop more and if you chop them while still warm they can get oily, so wait a bit.

3) Prevent the apple slices from going brown by tossing them with a tiny splash of acid right after you cut them, like a squeeze of lemon or a teaspoon of the dressing. Do this only if you’re prepping early, otherwise they keep fine for a short time.

4) Massage the kale with a little dressing and salt until it softens and darkens, but dont overdo it or it will turn mushy. A gentle squeeze and rub makes it way easier to eat and helps the flavors stick.

5) Keep the dressing and delicate toppings separate when making ahead. Dress just before serving, fold in the cheese last so it stays in nice chunks, and add most of the nuts at the end so they stay crunchy.