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Fresh Fall Harvest Chopped Salad with Easy Maple Vinaigrette

fall harvest chopped salad - featured image
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A quick and easy fall salad featuring roasted butternut squash, crisp apples, pomegranate arils, toasted pecans, and creamy avocado, all tossed in a sweet-tangy maple vinaigrette. Perfect for busy weeknights or meal prep, this salad is packed with seasonal flavors and comes together in under 20 minutes.

Ingredients

Scale
  • 1 large bunch kale, stems removed and chopped
  • 2 cups butternut squash, cubed
  • 1 large apple (Honeycrisp or Fuji), thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans, toasted
  • 1/3 cup dried cranberries
  • 1 medium avocado, diced
  • 1/3 cup feta or goat cheese, crumbled (optional)
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 1 small shallot, finely minced (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1/2-inch pieces. Toss with 1 tablespoon olive oil, a pinch of salt, and optional cinnamon. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender. Let cool completely.
  2. Wash and dry kale thoroughly. Remove tough stems, stack leaves, roll tightly, and slice into thin ribbons. Place in a large mixing bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage kale with hands for about 2 minutes until it turns a deeper green and softens.
  3. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from pan and set aside to cool.
  4. Core the apple and slice thinly (about 1/4-inch thick). Dice the avocado just before serving to prevent browning; sprinkle with lemon juice if prepping ahead.
  5. Make the maple vinaigrette: In a small bowl or mason jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in 1/4 cup olive oil while whisking constantly (or shake vigorously if using a jar). Taste and adjust sweetness or tanginess. If using minced shallot, add it now and let dressing sit for 5 minutes.
  6. Assemble the salad: Add cooled roasted squash, sliced apples, pomegranate arils, toasted pecans, and dried cranberries to the bowl with massaged kale. Toss gently to combine. Drizzle about half the dressing over the salad and toss again. Add more dressing as needed.
  7. Finish and serve: Top with diced avocado and crumbled feta or goat cheese. Give one final gentle toss, or leave toppings on top for presentation. Serve immediately, or let sit for 10-15 minutes to allow flavors to meld.

Notes

Massage the kale for 2 minutes to soften it. Toast pecans in the oven at 350°F for 5-7 minutes for even toasting. Add avocado just before serving to prevent browning. The salad gets better after a few hours in the fridge as the kale absorbs the dressing. Store dressing separately for meal prep.

Nutrition

Keywords: fall salad, harvest salad, chopped salad, maple vinaigrette, kale salad, butternut squash salad, pomegranate salad, vegetarian, gluten-free, meal prep

Find it online: https://flurpchef.com/fresh-fall-harvest-chopped-salad-with-easy-maple-vinaigrette/