Fall Chopped Salad

Fall Chopped Salad

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!


Fall Chopped Salad


  • 4 cups cubed butternut squash
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons Dijon mustard
  • 8 cups packed baby spinach
  • 1 medium diced Honeycrisp apple
  • ½ cup diced sharp Cheddar cheese
  • ½ cup toasted chopped pecans



  1. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  2. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
  4. Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
  5. Make this as a side to any dish or throw some leftover protein in it for a quick lunch!


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