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Best Autumn Chopped Salad with Roasted Squash & Goat Cheese

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A hearty autumn salad with roasted butternut squash, massaged kale, creamy goat cheese, crunchy pecans, and a tangy maple Dijon dressing. Perfect for meal prep and weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1 large bunch curly kale, stems removed and finely chopped (about 6 cups chopped)
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Dice into 1/2-inch cubes.
  3. In a medium bowl, toss the squash cubes with olive oil, maple syrup, smoked paprika, salt, pepper, and cinnamon. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 20-25 minutes, flipping halfway through, until golden brown and tender.
  5. While the squash roasts, wash and dry the kale. Remove the tough stems, stack the leaves, roll them up, and slice crosswise into thin ribbons (chiffonade).
  6. Place the chopped kale in a large mixing bowl. Drizzle with about 1 teaspoon of olive oil and a pinch of salt. Massage with your hands for 1-2 minutes until bright green and softened.
  7. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk or shake until well combined.
  8. In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently, until fragrant. Remove from the pan immediately.
  9. Add the diced apple, dried cranberries, toasted pecans, and pumpkin seeds to the bowl with the massaged kale. Pour about half the dressing over the top and toss well.
  10. Let the roasted squash cool for about 5 minutes, then add it to the bowl along with the crumbled goat cheese. Drizzle with remaining dressing and toss gently.
  11. Let the salad rest for 5-10 minutes before serving at room temperature.

Notes

For best results, massage the kale thoroughly and don’t overcrowd the squash on the baking sheet. The salad tastes even better the next day. For a vegan version, omit the goat cheese or use a plant-based alternative.

Nutrition

Keywords: autumn salad, chopped salad, roasted squash, kale salad, goat cheese, maple dressing, fall recipe, vegetarian, gluten-free

Find it online: https://oracooks.com/best-autumn-chopped-salad-with-roasted-squash-and-goat-cheese/