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Kid-Friendly Fall Chopped Salad

kid-friendly fall chopped salad - featured image
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A quick and easy fall chopped salad with butternut squash, apple, dried cranberries, sharp cheddar, pepitas, and a maple vinaigrette. Perfect for family meals and picky eaters.

Ingredients

Scale
  • 2 cups butternut squash, peeled and diced small (about 1/4-inch cubes)
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1/3 cup dried cranberries
  • 1/2 cup sharp cheddar cheese, diced small
  • 1/4 cup pepitas (shelled pumpkin seeds)
  • 4 cups chopped kale or romaine lettuce (or a mix)
  • 1 cup cooked quinoa, cooled (optional)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Make the dressing first: In a small jar or bowl, combine maple syrup, apple cider vinegar, Dijon mustard, garlic powder, and a pinch of salt and pepper. Whisk or shake until combined. Slowly drizzle in olive oil while whisking continuously, or shake in a jar. Set aside.
  2. Prep the squash: If using a whole butternut squash, peel it, cut in half lengthwise, scoop out seeds, and dice into very small pieces (about 1/4-inch cubes). For easier peeling, microwave the whole squash for 2 minutes first.
  3. Cook the quinoa (if using): Rinse 1/2 cup quinoa, combine with 1 cup water in a small saucepan. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool completely.
  4. Chop greens and veggies: Wash and dry kale and/or romaine, chop into bite-sized pieces. Dice apple (skin on) and cheddar into small cubes.
  5. Toast the pepitas (optional): Heat a dry skillet over medium heat. Add pepitas and cook, stirring frequently, until golden and popping (about 2-3 minutes). Remove from pan immediately and let cool.
  6. Assemble the salad: In a large bowl, combine chopped greens, diced squash, apple, dried cranberries, cheddar cubes, cooled quinoa, and toasted pepitas. Toss gently.
  7. Dress and serve: Shake or whisk dressing again, then drizzle about half over the salad. Toss to coat, adding more dressing as needed. Serve immediately.

Notes

For best texture, keep dressing separate until serving. Undressed salad keeps in fridge up to 3 days. Dressing keeps up to 1 week. To prevent apple browning, toss with lemon juice or apple cider vinegar. For picky eaters, blanch squash in boiling water for 60 seconds then ice bath to soften.

Nutrition

Keywords: fall salad, chopped salad, kid-friendly, butternut squash, maple vinaigrette, healthy, quick, easy

Find it online: https://flurpchef.com/kid-friendly-fall-chopped-salad/