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Cozy Autumn Chopped Salad with Roasted Squash & Goat Cheese

cozy autumn chopped salad - featured image
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A forgiving, flexible, and deeply satisfying salad featuring whole-roasted butternut squash, creamy goat cheese, crunchy pecans, and a simple maple-Dijon dressing. This recipe is perfect for weeknight dinners, holiday tables, and meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 5 ounces mixed greens (about 5 cups)
  • 4 ounces goat cheese, crumbled
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1 medium apple (any variety), chopped into bite-sized pieces

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the whole butternut squash all over with a fork or small knife (about 10-12 times). Rub with 1 tablespoon olive oil and a pinch of salt. Place on a baking sheet.
  3. Roast the squash for 45-60 minutes until very soft. Let cool on the baking sheet for about 10 minutes.
  4. While the squash roasts, make the dressing: In a small bowl or jar, combine remaining 2 tablespoons olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Add a pinch of salt and pepper. Whisk or shake until well combined.
  5. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  6. Once squash is cool enough to handle, cut in half lengthwise, scoop out and discard seeds. Scoop the soft flesh into a large salad bowl.
  7. Add mixed greens, chopped apple, toasted pecans, dried cranberries, and crumbled goat cheese to the bowl with the squash.
  8. Drizzle about three-quarters of the dressing over the salad. Toss gently until everything is evenly coated. Add more dressing if needed.
  9. Serve immediately, finishing with extra cranberries and a pinch of flaky salt if desired.

Notes

For make-ahead: Roast squash and make dressing up to 2 days in advance. Store separately in fridge. Toss everything together just before serving. Squash can be added cold or gently warmed. To revive leftovers, add fresh greens and extra toasted pecans.

Nutrition

Keywords: autumn salad, chopped salad, roasted squash, goat cheese, butternut squash, fall salad, Thanksgiving salad, healthy salad, vegetarian, gluten-free

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