Autumn Chopped Salad Recipe

I love how this Chopped Salad blends vibrant textures and colors with crisp romaine, tender spinach, sweet apple bits, and savory roasted butternut squash. Adding dried cranberries, toasted pecans, and crumbled goat cheese gives it an unexpected twist that makes my autumn gatherings even more memorable.

I recently tried an Autumn Chopped Salad that immediately became my favorite fall salad. I started with a crisp base of 4 cups chopped romaine lettuce and 2 cups baby spinach, then tossed in a medley of flavors with diced apple, 1/2 cup dried cranberries, and 1 cup roasted butternut squash.

The toasted pecan halves and thinly sliced red onion added an unexpected crunch, while 1/2 cup crumbled goat cheese brought a tang that tied it all together. I mixed a sharp yet subtle dressing with 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1/3 cup extra virgin olive oil, seasoning it with just the right pinch of salt and pepper.

This salad is perfect if you’re into delicious salads that double as healthy salad recipes or even a quick side for Thanksgiving. Each bite felt fresh and surprising and its flavors really make it stand out!

Why I Like this Recipe

I like this recipe because it hits the perfect balance of flavors. Every bite brings in a mix of crunchy textures from the apples and pecans and the creaminess of the goat cheese. I also love how the dressing, with apple cider vinegar, honey, and Dijon mustard, ties everything together so well even if it’s a bit of a hassle to whisk perfectly sometimes. Lastly, I really appreciate that all the ingredients are super fresh and healthy, and come together to make a salad that feels both indulgent and perfect for a fall day.

Ingredients

• Romaine lettuce gives a nice crunch and fiber that keeps the salad fresh and healthy.
• Baby spinach is packed with vitamins and offers a subtle, natural flavor that lifts the dish.
• Apple provides a sweet crispness along with a good dose of natural dietary fiber.
• Dried cranberries add a tart burst of flavor and extra nutrients that make the salad pop.
• Toasted pecans bring healthy fats and a crunchy nutty texture to every bite.
• Goat cheese offers a creamy tang that perfectly complements all the salad components.
• Roasted butternut squash imparts a natural sweetness and satisfies with its hearty texture.
• Apple cider vinegar tosses in a light zesty tang that brightens every bite.

Ingredient Quantities

• 4 cups chopped romaine lettuce
• 2 cups baby spinach
• 1 medium apple, diced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecan halves
• 1/4 cup thinly sliced red onion
• 1 cup roasted butternut squash, diced
• 1/2 cup crumbled goat cheese
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

How to Make this

1. Start by prepping all your ingredients; chop the romaine lettuce, baby spinach, apple, red onion, and dice up the roasted butternut squash.

2. In a big bowl, mix together the chopped lettuce, spinach, diced apple, dried cranberries, toasted pecans, sliced red onion, roasted butternut squash and crumbled goat cheese.

3. In a small bowl, combine the apple cider vinegar, honey, and Dijon mustard. Give it a whisk till the mixture looks smooth.

4. Slowly drizzle the extra virgin olive oil into the vinegar mix while whisking continuously so it emulsifies.

5. Season the dressing with salt and pepper to taste.

6. Pour the dressing evenly over the salad and toss it all carefully so each bite gets a little bit of everything.

7. If ready to serve, plate it up immediately or let it chill in the fridge for a bit to let the flavors come together. Enjoy!

Equipment Needed

1. A sharp chef’s knife & a sturdy cutting board
2. One large mixing bowl (for the salad)
3. One small bowl (for the dressing)
4. A whisk for emulsifying the dressing
5. Measuring cups and spoons to get the right amounts
6. Salad tongs or a serving spoon for tossing and plating the salad

FAQ

Autumn Chopped Salad Recipe Substitutions and Variations

• If you dont have dried cranberries, try using dried cherries or even raisins for a similar sweet tang.
• You can substitute the crumbled goat cheese with feta cheese if you prefer a saltier, creamier flavor.
• If chopped romaine is not available, go for mixed greens or baby kale to keep the crunch.
• Instead of roasted butternut squash you could use roasted sweet potato cubes, which works pretty similar.
• In a pinch, swap apple cider vinegar with white wine vinegar and it still gives you that tangy kick.

Pro Tips

1. Make sure you dry your greens really well – wet lettuce can make the whole salad soggy, so pat ’em dry with a paper towel or spin ’em in a salad spinner if you got one.
2. When whiscking the dressing, don’t rush it. Slowly drizzle the olive oil while you whisk hard so the vinegar and oil actually combine instead of separating later.
3. Be gentle when tossing the salad – you dont wanna mash the apples and squash; lightly mix so everything stays chunky.
4. Try to toast the pecans a little longer in a dry pan until they’re really fragrant – it boosts their flavor and gives a nice crunch.