Autumn Chopped Salad
A delightful and vibrant salad combining seasonal ingredients, perfect for autumn gatherings or a quick meal.
Ingrédients
Salad Base
- 4 cups mixed greens Wash and dry thoroughly.
- 1 cup chopped apples Choose sweet varieties like Honeycrisp or Fuji.
- 1 cup diced butternut squash Preheat oven for roasting.
- 1/2 cup walnuts, chopped Toast for added flavor.
- 1/2 cup feta cheese, crumbled Can replace with plant-based option for vegan.
- 1/4 cup dried cranberries Provides a sweet contrast.
- 1/4 cup red onion, finely chopped Add for sharpness.
- 1/4 cup balsamic vinaigrette Adjust according to taste.
Instructions
Preparation
- Begin by washing and drying your mixed greens thoroughly.
- Chop the apples into bite-sized pieces, and dice the butternut squash into small cubes for even cooking.
Cooking
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper in a bowl.
- Spread the butternut squash on a baking sheet in a single layer for even roasting and roast for about 20-25 minutes.
- While the squash is roasting, toast the chopped walnuts over medium heat in a separate skillet for 3-5 minutes until fragrant.
Assembly
- In a large bowl, combine the mixed greens, chopped apples, toasted walnuts, crumbled feta cheese, dried cranberries, and finely chopped red onion.
- Once the butternut squash is finished roasting and cooled slightly, add it to the salad mixture.
- Drizzle the balsamic vinaigrette over the salad, starting with a little and adding more to taste.
- Toss the ingredients gently to combine.
Serving
- Serve your Autumn Chopped Salad immediately while the butternut squash is still warm, or let it cool to room temperature if preferred.
Notes
Store ingredients separately to prevent sogginess. Adjust dressing to taste and add proteins or grains for variations.